Degradable chewing gum

ABSTRACT

The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.

CROSS-REFERENCE TO RELATED APPLICATION

This application is a continuation-in-part of, and claims the benefitof, U.S. application Ser. No. 11/508,020, filed Aug. 22, 2006, which (1)claims the benefit of U.S. Application No. 60/816,180, filed Jun. 23,2006, and (2) is a continuation-in-part of, and claims the benefit of,the following U.S. Applications: U.S. application Ser. No. 11/283,331,filed Nov. 18, 2005, which claims the benefit of U.S. ProvisionalApplication No. 60/710,064, filed Aug. 22, 2005, and U.S. applicationSer. No. 11/283,217, filed Nov. 18, 2005, which claims the benefit ofU.S. Provisional Application No. 60/710,341, filed Aug. 22, 2005. Thefull contents of all of the aforementioned applications are incorporatedby reference herein.

FIELD OF THE INVENTION

The present invention relates to chewing gum compositions and productsthat degrade over time after chewing, where degradation is defined as aprocess whereby the deposited gum cud becomes brittle and begins tobreak down into particles and/or becomes less adhesive, either by theeffect of environmental factors such as rain, sun, frost, etc., or bythe effect of cleaning processes, including the action of detergents.Moreover, the present invention further relates to chewing gum bases foruse in such chewing gum compositions which contribute to the ability ofthe chewing gum compositions and products to degrade due toenvironmental influences or cleaning processes.

BACKGROUND

Conventional chewing gum products are not “environmentally-friendly.”They can maintain stickiness during and after chewing and adhere to theground (as well as any other surface with which the gum product may comeinto contact) if care is not used with regard to disposal of the gumproduct. The stickiness of such conventional chewing gum productsresults, in large part, from the use of elastomer solvents (i.e.,resins) and other “tacky” ingredients (such as wax) during themanufacturing process. In particular, conventional chewing gumsmanufactured using elastomer solvents exhibit a continuous orsubstantially continuous phase when chewed. As the continuous phase ischaracterized by an amorphous elastomer matrix containing stickyelastomer solvents, the gum bolus that results upon chewing also issticky.

Many elastomers, and particularly high molecular weight elastomers (e.g.200,000 mw or greater), used in chewing gum compositions are usuallysolid at room temperature. They are usually purchased as blocks of solidmaterial and generally require softening using solvents to be useful inchewing gum compositions. Softening elastomers in the absence ofelastomer solvents is difficult, because the solid elastomer must stillbe processed into a continuous homogeneous and flowable mass to beuseful in chewing gum compositions.

Although gum products that are manufactured without the use of elastomersolvents and/or other “tacky” ingredients have reportedly beendeveloped, such gum products often rely on “non-conventional” gumingredients to achieve desired properties. U.S. Pat. No. 5,882,702, forexample, obviates the need for elastomer solvents by replacingelastomers with a plasticized proteinaceous material such as zein. Theincorporation of non-conventional ingredients in gum products, however,often compromises taste and thus can be undesirable from a consumeracceptability standpoint.

Moreover, although gum products that allegedly do not stick to teeth andoral prosthetics during mastication are reported (see, e.g., U.S. Pat.No. 4,518,615 ), there nevertheless remains a need for chewing gumproducts that also exhibit reduced stickiness or non-stick propertiesupon disposal of the gum product subsequent to chewing. In particular,there remains a need for environmentally-friendly chewing gum bolusesthat exhibit either reduced stickiness to, do not stick to, or arerapidly degraded on, those surfaces where gum boluses that areimproperly disposed of are often found (e.g., pavement, shoes, hair,undersides of tables and desks).

Additionally, there remains a need for environmentally-friendly chewinggum boluses that are capable of degrading in a short period of time.

BRIEF DESCRIPTION OF THE DRAWINGS

FIGS. 1A and 1B are photographs that illustrate how gum samples wereapplied to a brick and subjected to an adhesion test as describedherein.

FIGS. 2 through 13 are photographs that illustrate the cud residuesremaining on brick surfaces after force was applied to various gumsamples to remove the gum samples from the brick in accordance with anadhesion test as described herein.

FIG. 14 is a polarized light photomicrograph of a gum base containingonly an elastomer and resin.

FIG. 15 is a polarized light photomicrograph of a gum base containingonly an elastomer and medium chain triglycerides.

FIGS. 16-19 are each polarized light photomicrographs of gum basescontaining an elastomer and more than one non-stick inducing componentof the present invention.

FIG. 20 is a polarized light photomicrograph of a gum base containing anelastomer and one non-stick inducing component of the present invention.

FIG. 21 is a photograph of the results of adhesion tests showing a bricksurface subsequent to removal of polyisobutylene rubber-containinginventive chewing gums, one of which contained chlorophyll.

FIG. 22 is a photograph of the results of adhesion tests showing a bricksurface subsequent to removal of butyl rubber-containing inventivechewing gums, one of which contained chlorophyll.

FIG. 23 is a photograph of the results of adhesion tests showing removalof styrene-butadiene rubber-containing inventive chewing gums, one ofwhich contained chlorophyll.

FIG. 24 is a bar graft depicting turbidity data generated from theexperiment described in Example 1 herein.

FIG. 25 is a photograph of chewing gum cuds not containing a GANTREZ®copolymer after exposure to environmental factors (i.e., weatherconditions) after 56 days.

FIG. 26 is a photograph of chewing gum cuds containing a GANTREZ®copolymer after exposure to environmental factors (i.e., weatherconditions) after 56 days.

FIGS. 27-31 are photographs of carbonate-based chewing gum basescontaining a GANTREZ® copolymer after exposure to environmental factors(i.e., weather conditions) after various durations of time.

FIG. 32 is a photograph of carbonate-based chewing gum base which didnot contain GANTREZ® copolymer and which was exposed to environmentalfactors (i.e., weather conditions) for 5 weeks.

SUMMARY OF THE INVENTION

In some embodiments, there is provided a gum base including:

(a) a polymer including hydrolyzable units and/or a salt of a polymerincluding hydrolyzable units; and

(b) an elastomer.

In some embodiments, there is provided a chewing gum product including:

a) a gum base including:

-   -   (i) a polymer including hydrolyzable units and/or a salt of a        polymer including hydrolyzable units;    -   (ii) an elastomer; and    -   (iii) a solvent or softener for said elastomer; and

b) at least one component selected from the group consisting ofsweetener, flavors, sensates and combinations thereof;

wherein said chewing gum product has increased degradability and/orreduced-stick properties in the presence of the polymer includinghydrolyzable units and/or the salt of the polymer including hydrolyzableunits as compared to in the absence of the polymer includinghydrolyzable units and/or the salt of the polymer including hydrolyzableunits.

In some embodiments, there is provided a method of preparing a chewinggum composition including:

(a) providing a gum base including:

-   -   (i) at least one polymer including hydrolyzable units and/or a        salt of a polymer including hydrolyzable units;    -   (ii) an elastomer; and    -   (iii) a solvent or softener for said elastomer; and

(b) combining said gum base with at least one component selected fromthe group consisting of sweeteners, flavors, sensates and combinationsthereof.

In some embodiments, there is provided a method of increasing thedegradability of a chewing gum base including:

(a) providing a gum base including:

-   -   (i) at least one polymer including hydrolyzable units and/or at        least one salt of a polymer including hydrolyzable units;    -   (ii) an elastomer; and    -   (iii) a solvent or softener for said elastomer; and

(b) exposing the chewing gum base to mastication in the oral cavity ofan individual;

wherein at least one hydrolyzable unit of the polymer includinghydrolyzable units and/or at least one hydrolyzable unit of the salt ofthe polymer including hydrolyzable units begins to hydrolyze orhydrolyzes upon mastication in the oral cavity.

In some embodiments, there is provided a method of increasing thedegradability of a chewing gum base composition including:

(a) providing a gum base composition including:

-   -   (i) at least one polymer including hydrolyzable units and/or at        least one salt of a polymer including hydrolyzable units;    -   (ii) an elastomer; and    -   (iii) a solvent or softener for said elastomer; and

(b) contacting the chewing gum base with water;

wherein at least one hydrolyzable unit of the polymer includinghydrolyzable units and/or at least one hydrolyzable unit of the salt ofthe polymer including hydrolyzable units begins to hydrolyze orhydrolyzes upon contact with the water.

In some embodiments, there is provided a chewing gum compositionincluding:

a) a gum base including:

-   -   (i) a polymer including hydrolyzable units and/or a salt of a        polymer including hydrolyzable units;    -   (ii) an elastomer; and    -   (iii) a solvent or softener for said elastomer;

b) at least one component selected from the group consisting ofsweeteners, flavors, sensates and combinations thereof; and

c) a non-stick inducing component.

In some embodiments, there is provided a chewing gum compositionincluding:

a) a gum base including:

-   -   (i) a polymer including hydrolyzable units and/or a salt of a        polymer including hydrolyzable units;    -   (ii) an elastomer; and    -   (iii) a solvent or softener for said elastomer;

b) at least one component selected from the group consisting ofsweeteners, flavors, sensates and combinations thereof; and

c) a photodegradation component.

In some embodiments, there is provided a chewing gum compositionincluding:

a) a polymer including hydrolyzable units and/or a salt of a polymerincluding hydrolyzable units;

b) an elastomer; and

c) at least one component selected from the group consisting ofsweeteners, flavors, sensates, and combinations thereof.

Some embodiments provide a chewing gum base composition which includes:

(i) at least one elastomer having a glass transition temperature priorto processing into a substantially homogenous mass; and

(ii) at least one non-stick and/or degradability inducing componentwhich softens and permits processing of the elastomer into asubstantially homogenous mass wherein the presence of the elastomerprocessing aid provides a maximum change in glass transition temperatureof the elastomer of about three degrees or less.

In some embodiments there is provided a gum base composition includingat least one elastomer matrix containing domains including at least onenon-stick and/or degradability inducing component.

In some embodiments there is provided a chewing gum compositionincluding:

(i) at least one elastomer having a glass transition temperature priorto processing into a substantially homogenous mass;

(ii) at least one non-stick and/or degradability inducing componentwhich permits processing of the elastomer into a substantiallyhomogenous mass, wherein the presence of the non-stick and/ordegradability inducing component processing aid provides a maximumchange in glass transition temperature of the elastomer of about threedegrees or less; and

(iii) at least one of a flavor and a sweetener.

In some embodiments there is provided a method of processing a solidelastomer including:

(i) providing an elastomer suitable for use in a chewing gum base; and

(ii) combining the elastomer with a non-stick and/or degradabilityinducing component including at least one fat having an HLB range ofabout 3.5- to about 13 in amounts sufficient to process the elastomerinto a homogenous mass.

In some embodiments there is provided a method of making a chewing gumcomposition having reduced-stick properties and/or increaseddegradability properties including:

(a) providing a gum base including:

-   -   (i) at least one elastomer having a glass transition        temperature; and    -   (ii) at least one non-stick and/or degradability inducing        component which permits processing of the elastomer into a        substantially homogenous mass, wherein the presence of the        non-stick and/or degradability inducing component provides a        maximum change in glass transition temperature of the elastomer        of about three degrees or less; and

(b) combining said gum base with at least one component selected fromthe group consisting of sweeteners, flavors and combinations thereof.

In some embodiments there is provided a method of making a chewing gumcomposition having reduced-stick properties and/or increaseddegradability properties including:

(a) providing a gum base including:

-   -   (i) a gum base including an elastomer composition including a        predominant amount of a material selected from the group        consisting of polyisobutylene, butyl rubber, butadiene-styrene        rubber and combinations thereof, the elastomer composition        having an average molecular weight of at least about 200,000;        and    -   (ii) a non-stick and/or degradability inducing component,        wherein the non-stick and/or degradability inducing component        maintains the glass transition temperature of the elastomer        within a three degree range upon admixture with the elastomer;        and

(b) combining said gum base with at least one sweetener and at least oneflavor.

In some embodiments there is provided a method of making a chewing gumcomposition including:

(a) providing a gum base including:

-   -   (i) at least one elastomer; and    -   (ii) at least one non-stick and/or degradability inducing        component having an HLB range is of about 3.5 to about 13; and

(b) combining said gum base with at least one sweetener and at least oneflavor.

In some embodiments there is provided a chewing gum product including:

(a) a gum base;

(b) at least one material selected from flavors, sweeteners andcombinations thereof; and

(c) at least one non-stick and/or degradability inducing component;

wherein the non-stick and/or degradability inducing component is presentin an amount sufficient to provide reduced-stick surface propertiesand/or increased degradability properties subsequent to being chewed ascompared to the same product in the absence of the non-stick and/ordegradability inducing component.

In some embodiments there is provided a chewing gum base including:

(a) about 1% to about 30% by weight of the total gum base of at leastone elastomer having an average molecular weight of at least about200,000 and a Tg; and

(b) about 10% to about 60% by weight of the total gum base of at leastone fat which changes the Tg of the elastomer no more than about threedegrees or less;

wherein the gum base has reduced stickiness as compared to the samecomposition in the absence of the fat.

In some embodiments there is provided a method of processing anelastomer for use in a gum base without substantially changing the Tg ofthe elastomer as measured by DSC including the step of mixing at leastone elastomer and at least one fat.

In some embodiments there is provided a chewing gum product including:

(a) a gum base;

(b) at least one component selected from flavors, sweeteners andcombinations thereof; and

(c) at least one non-stick and/or degradability inducing component;

wherein the gum product is free or substantially free of added elastomersolvents and wherein the gum product has reduced stickiness and/orincreased degradability as compared to chewing gum products that are notfree or substantially free of added elastomer solvents.

In some embodiments there is provided a chewing gum base including:

(a) about 1% to about 30% by weight of the total gum base of at leastone elastomer having an average molecular weight of at least about200,000;

(b) about 10% to about 60% by weight of the total gum base of at leastone non-stick and/or degradability inducing component; and

(c) no more than about 5% by weight of the total gum base of at leastone elastomer solvent;

wherein the gum base has reduced stickiness and/or increaseddegradability properties as compared to chewing gum bases that do notcontain the non-stick and/or degradability inducing component.

In some embodiments there is provided a method of reducing thestickiness and/or increasing the degradability of a chewing gumcomposition including:

(a) providing a chewing gum composition including components includingat least one elastomer and at least one elastomeric solvent;

(b) replacing at least a portion of the elastomeric solvent in thecomposition with at least one non-stick and/or degradability inducingcomponent prior to admixing the components; and

(c) admixing the components to form a reduced-stick chewing gumcomposition and/or a chewing gum composition that exhibits enhanceddegradability.

In some embodiments there is provided a chewing gum compositionincluding an elastomer matrix, wherein the elastomer matrix includes atleast one discontinuous phase such that the chewing gum composition hasat least one surface that is less sticky in the presence of thediscontinuous phase than in the absence of the discontinuous phase.

In some embodiments there is provided a gum bolus formed by chewing achewing gum composition including at least one elastomer and at leastone non-stick and/or degradability inducing component, wherein thecomposition exhibits at least one discrete and separate domain whichincludes the non-stick and/or degradability inducing component.

In some embodiments there is provided a chewing gum compositionincluding at least one elastomer and at least one non-stick and/ordegradability inducing component including at least one hydrophobicportion and at least one hydrophilic portion, wherein the at least onehydrophobic portion is oriented inwardly in the gum composition and theat least one hydrophilic portion is oriented outwardly in the gumcomposition such that the chewing gum composition exhibits reducedstickiness in the presence of the at least one non-stick and/ordegradability inducing component as compared to in the absence of the atleast one non-stick and/or degradability inducing component.

In some embodiments there is provided a reduced-stick gum bolus formedby chewing a chewing gum composition including at least one elastomerand at least one non-stick and/or degradability inducing componentwherein the orientation of the non-stick and/or degradability inducingcomponent within the gum bolus is such that a reduced-stick barrier isformed on the surface of the gum bolus and/or the gum bolus exhibitsenhanced degradation properties.

In some embodiments there is provided a chewing gum compositionincluding:

(i) an elastomer;

(ii) at least one non-stick and/or degradability inducing component; and

(iii) a resin;

wherein the composition has reduced-stick properties in the presence ofthe non-stick and/or degradability inducing component than in theabsence of the non-stick and/or degradability inducing component and/orwherein the composition has enhanced degradability.

In some embodiments, there is provided a biodegradable chewing gumcomposition including:

(a) a gum base;

(b) at least one flavor; and

(c) at least one free-radical generator.

In some embodiments there is provided a method of preparing abiodegradable chewing gum including:

(a) providing a gum base; and

(b) admixing the gum base with a free-radical generator.

In some embodiments there is provided a biodegradable chewing gumcomposition including:

(a) a gum base;

(b) at lease one sweetener; and

(c) at least one free-radical generator.

In some embodiments there is provided a photodegradable chewing gumcomposition including:

(a) a gum base;

(b) at least one flavor; and

(c) at least one photosensitizer.

In some embodiments, there is provided a photodegradable chewing gumcomposition including:

(a) a gum base;

(b) at least one sweetener; and

(c) at least one photosensitizer.

Some embodiments provide a chewing gum base composition which includes:

(i) at least one elastomer having a glass transition temperature priorto processing into a substantially homogenous mass; and

(ii) at least one non-stick and/or degradability inducing componentwhich softens and permits processing of the elastomer into asubstantially homogenous mass, wherein the presence of the elastomerprocessing aid provides a maximum change in glass transition temperatureof the elastomer of about three degrees or less.

In some embodiments there is provided a gum base composition includingat least one elastomer matrix containing domains including at least onenon-stick and/or degradability inducing component.

In some embodiments there is provided a chewing gum compositionincluding:

(i) at least one elastomer having a glass transition temperature priorto processing into a substantially homogenous mass;

(ii) at least one non-stick and/or degradability inducing componentwhich permits processing of the elastomer into a substantiallyhomogenous mass, wherein the presence of the non-stick and/ordegradability inducing component processing aid provides a maximumchange in glass transition temperature of the elastomer of about threedegrees or less; and

(iii) at least one of a flavor and a sweetener.

In some embodiments there is provided a method of processing a solidelastomer including:

(i) providing an elastomer suitable for use in a chewing gum base; and

(ii) combining the elastomer with a non-stick and/or degradabilityinducing component including at least one fat having an HLB range ofabout 3.5- to about 13 in amounts sufficient to process the elastomerinto a homogenous mass.

In some embodiments there is provided a method of making a chewing gumcomposition having reduced-stick properties including:

(a) providing a gum base including:

-   -   (i) at least one elastomer having a glass transition        temperature; and    -   (ii) at least one non-stick and/or degradability inducing        component which permits processing of the elastomer into a        substantially homogenous mass, wherein the presence of the        non-stick and/or degradability inducing component provides a        maximum change in glass transition temperature of the elastomer        of about three degrees or less; and

(b) combining said gum base with at least one component selected fromthe group consisting of sweeteners, flavors and combinations thereof.

In some embodiments there is provided a method of making a chewing gumcomposition having reduced-stick properties and/or increased degradationproperties including:

(a) providing a gum base including:

-   -   (i) a gum base including an elastomer composition including a        predominant amount of a material selected from the group        consisting of polyisobutylene, butyl rubber, butadiene-styrene        rubber and combinations thereof, the elastomer composition        having an average molecular weight of at least about 200,000;        and    -   (ii) a non-stick and/or degradability inducing component,        wherein the non-stick and/or degradability inducing component        maintains the glass transition temperature of the elastomer        within a three degree range upon admixture with the elastomer;        and

(b) combining said gum base with at least one sweetener and at least oneflavor.

In some embodiments there is provided a method of making a chewing gumcomposition including:

(a) providing a gum base including:

-   -   (i) at least one elastomer; and    -   (ii) at least one non-stick and/or degradability inducing        component having an HLB range of about 3.5 to about 13; and

(b) combining said gum base with at least one sweetener and at least oneflavor.

In some embodiments there is provided a chewing gum product including:

(a) a gum base;

(b) at least one material selected from flavors, sweeteners andcombinations thereof; and

(c) at least one non-stick and/or degradability inducing component;

wherein the non-stick and/or degradability inducing component is presentin an amount sufficient to provide reduced-stick surface propertiesand/or increased degradability properties subsequent to being chewed ascompared to the same product in the absence of the non-stick and/ordegradability inducing component.

In some embodiments there is provided a chewing gum base including:

(a) about 1% to about 30% by weight of the total gum base of at leastone elastomer having an average molecular weight of at least about200,000 and a Tg; and

(b) about 10% to about 60% by weight of the total gum base of at leastone fat which changes the Tg of the elastomer no more than about threedegrees or less;

wherein the gum base has reduced stickiness as compared to the samecomposition in the absence of the fat.

In some embodiments there is provided a method of processing anelastomer for use in a gum base without substantially changing the Tg ofthe elastomer as measured by DSC including the step of mixing at leastone elastomer and at least one fat.

In some embodiments there is provided a chewing gum product including:

(a) a gum base;

(b) at least one component selected from flavors, sweeteners andcombinations thereof; and

(c) at least one non-stick and/or degradability inducing component;

wherein the gum product is free or substantially free of added elastomersolvents and wherein the gum product has reduced stickiness and/orincreased degradability as compared to chewing gum products that are notfree or substantially free of added elastomer solvents.

In some embodiments there is provided a chewing gum base including:

(a) about 1% to about 30% by weight of the total gum base of at leastone elastomer having an average molecular weight of at least about200,000;

(b) about 10% to about 60% by weight of the total gum base of at leastone non-stick and/or degradability inducing component; and

(c) no more than about 5% by weight of the total gum base of at leastone elastomer solvent;

wherein the gum base has reduced stickiness and/or increaseddegradability as compared to chewing gum bases that do not contain thenon-stick and/or degradability inducing component.

In some embodiments there is provided a method of reducing thestickiness and/or increasing the degradability of a chewing gumcomposition including:

(a) providing a chewing gum composition including components includingat least one elastomer and at least one elastomeric solvent;

(b) replacing at least a portion of the elastomeric solvent in thecomposition with at least one non-stick and/or degradability inducingcomponent prior to admixing the components; and

(c) admixing the components to form a reduced-stick chewing gumcomposition and/or a chewing gum composition exhibiting increaseddegradability.

In some embodiments there is provided a chewing gum compositionincluding an elastomer matrix, wherein the elastomer matrix includes atleast one discontinuous phase such that the chewing gum composition hasat least one surface that is less sticky in the presence of thediscontinuous phase than in the absence of the discontinuous phase.

In some embodiments there is provided a gum bolus formed by chewing achewing gum composition including at least one elastomer and at leastone non-stick and/or degradability inducing component, wherein thecomposition exhibits at least one discrete and separate domain whichincludes the non-stick and/or degradability inducing component.

In some embodiments there is provided a chewing gum compositionincluding at least one elastomer and at least one non-stick and/ordegradability inducing component including at least one hydrophobicportion and at least one hydrophilic portion, wherein the at least onehydrophobic portion is oriented inwardly in the gum composition and theat least one hydrophilic portion is oriented outwardly in the gumcomposition such that the chewing gum composition exhibits reducedstickiness and/or had increased degradation properties in the presenceof the at least one non-stick and/or degradability inducing component ascompared to in the absence of the at least one non-stick and/ordegradability inducing component.

In some embodiments there is provided a reduced-stick gum bolus and/or agum bolus having increased degradation properties formed by chewing achewing gum composition including at least one elastomer and at leastone non-stick and/or degradability inducing component wherein theorientation of the non-stick and/or degradability inducing componentwithin the gum bolus is such that a reduced-stick barrier is formed onthe surface of the gum bolus.

In some embodiments there is provided a chewing gum compositionincluding:

(i) an elastomer;

(ii) at least one non-stick and/or degradability inducing component; and

(iii) a resin;

wherein the composition has reduced-stick properties and/or increaseddegradability properties in the presence of the non-stick and/ordegradability inducing component than in the absence of the non-stickand/or degradability inducing component.

DETAILED DESCRIPTION

Some embodiments of the invention are directed to producing degradableand/or reduced-stick or non-stick gum bases and degradable and/orreduced-stick or non-stick chewing gum compositions using such gumbases. The degradable and/or reduced or non-stick properties may beachieved by adding hydrophilic precursor components to a chewing gumbase, a chewing gum composition, or to both a chewing gum base and achewing gum composition and exposing the chewing gum base, chewing gumcomposition or both to a condition that promotes hydrolysis. Uponhydrolysis, the surface of the gum base is rendered more hydrophilic,thereby reducing the stickiness of the chewing gum and/or rendering thechewing gum more degradable. Moreover, the degradable and/orreduced-stick and/or non-stick properties also may be achieved byemploying certain fats and/or oils which soften the elastomers inchewing gum without causing excess stickiness.

Some embodiments of the invention are directed to producing degradablechewing gum bases and degradable chewing gum compositions using suchdegradable gum bases. Degradability is enhanced by incorporating ahydrophilic precursor component into a chewing gum base, a chewing gumcomposition, or both a chewing gum base and a chewing gum composition.

Other embodiments of the invention are directed to incorporating atleast one hydrophilic precursor component into a gum base and exposingthe gum base to at least one condition that promotes hydrolysis. Suchconditions include, for example, mastication, exposure to moisture, orexposure to a hydrolysis-promoting condition, such as exposure tocycling weather conditions of rain and sunlight. In some embodiments,the condition that promotes hydrolysis promotes increased degradability.

In some embodiments, the invention relates to rendering chewing gumcompositions degradable. Degradability is enhanced by incorporation offree-radical generators, such as photosensitizers.

Some embodiments of the invention are directed to producing gum basesthat are non-sticky or exhibit reduced stickiness and/or that aredegradable.

Some embodiments of the invention are directed to producingreduced-stick or non-stick gum bases and reduced-stick or non-stickchewing gum compositions using such gum bases. The reduced or non-stickproperties are achieved by employing certain fats and/or oils whichsoften the elastomers in chewing gum without causing excess stickiness.Other embodiments of the invention relate to rendering chewing gumcompositions biodegradable. Degradability, including biodegradability,is enhanced by the incorporation of free-radical generators, such asphotosensitizers.

Definitions

As used herein the transitional term “comprising,” (also “comprises,”etc.) which is synonymous with “including,” “containing,” or“characterized by,” is inclusive or open-ended and does not excludeadditional, unrecited elements or method steps, regardless of its use inthe preamble or the body of a claim.

As used herein, the terms “bubble gum” and “chewing gum” are usedinterchangeably and are both meant to include any gum composition.

As used herein, the term “degradation” refers to any process whereby adeposited gum cud becomes brittle and begins to breakdown into particlesand/or becomes less adhesive, either by the effect of environmentalfactors including weather conditions such as rain, sun, frost, etc.,including cycling weather conditions, and/or by the effect of cleaningprocesses including the action of detergents. Moreover, as used herein,the term “degradable” refers to the tendency of a deposited gum base tobreak up in the environment due the effect of weather conditions (rain,sun, frost, etc.), such as cycling weather conditions, and/or throughthe action of cleaning processes and/or detergents.

As used herein, the phrase “hydrophilic precursor component(s)” refersto any component(s) that is/are capable of promoting hydrolysis andwhich also has hydrophobic character. Although the hydrophilic precursorcomponent contains a hydrophilic portion or hydrophilic portions whichallow it to attract water and promote hydrolysis, at least a significantportion of the component is hydrophobic, which allows the component tobe readily dispersed in a gum base, and which imparts an overallhydrophobic character.

Moreover, it will be understood that the term hydrophilic precursorcomponent(s) includes hydrophilic precursor component(s) and saltsthereof, whether such salts are formed before or after formulation, andany combination thereof. Hydrophilic precursor components include, forexample, any component that is capable of hydrolyzing during masticationto promote the breakdown of a chewing gum composition and/or to reduceadhesion of a chewing gum composition to a surface, including salts ofsuch components, whether formed before or after formulation. As such,hydrophilic precursor components include any component having at leastone hydrolyzable unit, including salts of components having at least onehydrolyzable unit. Suitable salts of components having at least onehydrolyzable unit include, for example, alkali metal salts of componentshaving at least one hydrolyzable unit and alkaline earth metal salts ofcomponents having at least one hydrolyzable unit.

Examples of hydrophilic precursor components include, for example,copolymers of methyl vinyl ether and maleic anhydride, and saltsthereof; copolymers of polystyrene and maleic anhydride, and saltsthereof; a copolymer of a hydrophobic monomer and an acid anhydridemonomer, and salts thereof; and polyimides, such as polysuccinimides,and salts thereof. It will be understood that any combination ofhydrophilic precursor components and their salts (whether formed beforeor after formulation) may be used in the present invention.

As used herein, the term “hydrolyzable units” refers to any portion of amolecule that is capable of being hydrolyzed. Examples of hydrolyzableunits include, for example, ester bonds and ether bonds.

As used herein, the phrase “condition that promotes hydrolysis” refersto any condition that causes the hydrolysis of at least one hydrolyzableunit. Such conditions include, for example, moisture, mastication in themouth, and exposure to a hydrolysis-promoting component, and exposure tocycling weather conditions of rain and sunlight. As used herein, theterm “hydrolysis-promoting component” refers to any component thatpromotes the hydrolysis of a hydrolyzable unit. Such components include,for example, any alkaline component having a pH from about 8 to about14. Examples of hydrolysis-promoting components include, for example,detergents having a basic pH, rain water, and deionised water. In someembodiments, hydrolysis-promoting components include filler componentssuch as talc, carbonate-based fillers, such as calcium carbonate, anddical.

As used herein, the term “stomaching” refers to using a machine tosimulate the mastication of a chewing gum base or chewing gumcomposition or chewing gum product in the mouth. As such, a chewing gumbase or composition or product that has been stomached has beensubjected to “stomaching” as that term is defined herein.

As used herein, the term “non-stick and/or increased degradabilityinducing component(s)” refers to components that are incorporated in agum composition such that the gum composition exhibits reducedstickiness and/or increased degradability as compared to the same gumcomposition in the absence of the non-stick inducing components. It willbe understood that the term “non-stick and/or increased degradabilityinducing component(s)” includes non-stick inducing component(s),increased degradability inducing component(s), and component(s) that actboth as a non-stick inducing agent and as an increased degradabilityinducing component. It will be further understood that in someembodiments, the non-stick inducing component may be the same as theincreased degradability inducing component, and in some embodiments itmay be different.

Desirably, the non-stick and/or increased degradability inducingcomponents have a number of advantages, including facilitating thesoftening of solid elastomer components in the production of a gum baseas well as preventing or reducing the tendency of chewing gumcompositions and products made therefrom from sticking to surfaces suchas packages, teeth, oral prosthetics such as implants and dentures, aswell as to concrete, stone, plastic, wood, pavement, brick, glass andvarious other similar surfaces. The non-stick and/or increaseddegradability inducing component may be any component that is capable ofhydrolyzing during mastication to promote breakdown of a chewing gumcomposition and/or to reduce adhesion of a chewing gum composition to asurface. Moreover, the non-stick and/or increased degradability inducingcomponents may be any component that causes the final (as definedherein) Tg of an elastomer used in a chewing gum composition to changeno more than about three degrees (3°), up or down from the initial Tg(as defined herein) during processing. The non-stick and/or increaseddegradability inducing components also may be any components that serveas a release agent, as defined herein. Moreover, the non-stick and/orincreased degradability inducing components may be any components thatpromote the degradation of a chewing gum composition. In particular, thenon-stick and/or increased degradability inducing component may be anycomponent that serves as a hydrophilic precursor component, as definedherein. Furthermore, the non-stick and/or increased degradabilitycomponents may be any components that crystallize or form domain regionsin the gum base elastomers. Additionally, the non-stick and/or increaseddegradability inducing components may be any components that have ahydrophobic portion and a hydrophilic portion, wherein the hydrophobicportion is capable of orienting inwardly within a gum bolus and thehydrophilic portion is capable of orienting outwardly within a gumbolus. Non-stick and/or increased degradability inducing componentsinclude, for example, oils and other fats that may be included in a gumcomposition in an amount sufficient to render the compositionnon-sticky, both during processing and after processing of a chewing gumsubsequent to chewing of the gum products made therefrom. Thesenon-stick and/or increased degradability inducing components may be usedto replace some or all of the elastomer solvent materials, such asresins and waxes conventionally used in chewing gum compositions. Thenon-stick and/or increased degradability inducing components, when addedto a gum base may also act as an elastomer processing aid to permitsoftening processing of the elastomer from a solid to a useful gum basematerial.

As used herein, the term “Tg” refers to the glass transition temperatureof an elastomer used in chewing gum compositions as measured at any timebefore or after processing of the elastomer. More particularly, the term“Tg initial” refers to the glass transition temperature of an elastomerprior to processing of the elastomer into a substantially homogenousmass in the presence of a non-stick inducing component. The term “Tgfinal” refers to the glass transition temperature of an elastomersubsequent to processing of the elastomer into a softened mass usefulfor gum base.

Glass transition temperature (Tg) is generally understood to be thetemperature below which molecules have very little mobility. On a largerscale, polymers are rigid and brittle below their glass transitiontemperature and can undergo plastic deformation above it. Tg is usuallyapplicable to amorphous phases and is commonly applicable to glasses,plastics and rubbers. In polymers, Tg is often expressed as thetemperature at which the Gibbs free energy is such that the activationenergy for the cooperative movement of a significant portion of thepolymer is exceeded. This allows molecular chains to slide past eachother when a force is applied.

As used herein, the phrase “release properties” means properties thatallow a chewing gum base and/or chewing gum product to exhibit reducedadherence to a surface.

As used herein, the phrase “limited capability to plasticize polymers”means that that a component will not change the Tg of a gum base morethan about plus/minus three (+/−3) degrees upon incorporation of thecomponent into the gum base.

As used herein, the term “processing” refers to any step taken duringthe manufacture of a gum base and/or gum product, including any stepthat occurs when manufacturing a gum product by means of batch systems,continuous systems, or any other system manufacturing system known inthe art. As used herein, the term processing includes the process of“masticating an elastomer” so that it is suitable for inclusion in achewing gum product.

As used herein, the phrase “non-conventional gum ingredients” refers toingredients not conventionally included in chewing gum products andincludes ingredients such as zein and seed oils from the plant genusCuphea.

As used herein, the phrase “conventional gum ingredients” refers toingredients traditionally included in gum products such as elastomersand elastomer solvents.

As used herein, the term “surface”, when used in connection withnon-stick and/or degradable properties, refers to any surface with whicha chewing gum base, chewing gum composition, chewing gum product orchewing gum bolus comes into contact. Such surfaces include withoutlimitation, for example, the following: any surface in the oral cavitysuch as the surface of a tooth or the surface of any dental ororthodontic device contained in the oral cavity; any surface on a humanbody including the skin, such as the skin on the face, and hair; and anysurface external to a human body, such as the surface of pavements,sidewalks, roadways, brick, glass, wood, plastic, stone, furniture,carpeting, the soles of footwear including shoes or sneakers, cardboard,paper, metal, and surfaces of porous nature to which conventional gumingredients stick and are difficult to remove.

As used herein, the term “HLB” refers to hydrophilic lipophilic balance.

As used herein, the term “stomaching” refers to the action of mechanicalaqueous extraction of a gum using a device known as a stomacher (forexample, a Seward Ltd. Stomacher™ 400). In some embodiments, stomachinginvolves placing gum samples in polythene bags with a known volume ofwater and beating the bags for a specific period of time.

Non-Stick and/or Reduced Stick and/or Degradable Aspects

The present invention provides numerous advantages over conventionalchewing gum compositions by the incorporation of certain componentswhich aid in the processing of the gum base, as well as contribute tocertain advantages and properties in the final chewing gum compositionsand products made therefrom. One such advantage is the reduced-stickand/or non-stick properties and/or increased degradability propertiesthat are imparted to the gum base and consequently to the chewing gumcompositions as a whole, both during processing of the chewing gum baseand subsequent to chewing. Another advantage is the ability to processelastomer gum base components without relying on conventional solventadditives, such as gum resins. Yet another advantage is the ability tosubstitute some or all of the elastomer solvent within a gum base withthe non-stick inducing components. In some embodiments, only a portionof an elastomer solvent is replaced to take advantage of the softeningcapabilities of the solvent without imparting stickiness to chewing gumcompositions made therefrom.

In some embodiments of the invention, various chewing gum compositionsand products made therefrom are provided with reduced stickiness ornon-stick and/or increased degradability properties by the incorporationof non-stick and/or increased degradability inducing components whichinclude hydrophilic precursor components and/or various fats and oils.These non-stick and/or increased degradability inducing components maybe used to partially or fully replace conventional components such aselastomer solvents and certain waxy materials, which are conventionallyused to soften gum base elastomers such that they are processible forchewing gum compositions, but which are known to contribute to thestickiness of chewing gum compositions made therefrom. The incorporationof these non-stick and/or increased degradability inducing componentshave a number of advantages in the processing of gum base as well ascontributes to the overall reduced stickiness and/or increaseddegradability in the final chewing gum compositions and products madetherefrom.

The non-stick and/or increased degradability inducing components maycontribute to one or more of the following advantages: (i) facilitatethe process of converting a solid or solid-like elastomer into someother form, such as a homogenous or substantially homogenous softened ormalleable mass; (ii) allow sufficient softening for processing and foruse in a chewing gum product; and (iii) provide softening without anincrease in stickiness of the final gum product. The non-stick and/orincreased degradability inducing components, when used in the presentinvention may provide one or more of these advantages, as well asmodulate the change in elastomer Tg during formation of the gum base. Insome embodiments, when the non-stick and/or increased degradabiltyinducing components are used to make a chewing gum base, the Tg of theelastomer used to make the gum base changes no more than about threedegrees (3°) up or down (plus/minus) as compared to the Tg of theelastomer prior to gum base processing. The maximum three degrees change(i.e., Tg final) includes a change either higher or lower than the Tginitial. For example, if the Tg initial of the elastomer is 60° C., theTg final of the elastomer subsequent to the addition of the non-stickand/or increased degradability inducing component may be about 57° C. toabout 63° C., e.g., +/−3° C. The term “non-stick and/or increaseddegradability inducing components” also includes, for example, anycomponent that facilitates the process of converting solid or solid-likeelastomers to a form useful for chewing during batch systems, continuoussystems, and other manufacturing systems and/or processes known in theart. Desirably, the elastomer processing aid has a limited capability toplasticize polymers, as defined herein below.

In some embodiments, the non-stick and/or increased degradabilityinducing components, when added to the gum base, allow for softening inthe gum base elastomers such that they can be easily processed fromsolid rubbers to soft matrices, which can then be incorporated intochewing gum compositions.

In some embodiment of the invention, the addition of the non-stickand/or increased degradability inducing components balances thesoftening of the gum base elastomer components, as well as the chewinggum composition as a whole, while reducing the overall stickiness and/orincreasing the degradability of the products made therefrom.

In some embodiments, the elastomer components in chewing gumcompositions, such as those used to form gum bases, are softened throughthe incorporation of the non-stick and/or increased degradabilityinducing components without changing the glass transition temperature(Tg° C.) of the elastomer more than three degrees above its initial Tg°C. nor less than three degrees below the initial Tg° C., i.e., +/− three(3) degrees.

In other embodiments, the non-stick and/or increased degradabilityinducing components have been found to exhibit various physicalproperties including the ability to migrate to the surface of thechewing gum product to create a release barrier which reduces theability of the chewing gum product to stick to surfaces. In someembodiments, the non-stick and/or increased degradability inducingcomponents have hydrophobic and hydrophilic character, i.e., HLB(hydrophilic lipophilic balance) values, which enhance the releasebarrier characteristics due to the tendency of these materials tomolecularly orient themselves such that the hydrophobic portion orientsitself inward of the chewing gum and the hydrophilic portion orientsitself to the surface of the chewing gum, thereby contributing to therelease properties and reducing the stickiness.

Non-stick and/or increased degradability inducing components may bepresent in the gum base prior to its use in a chewing gum composition,as well as being added to the chewing gum composition as a whole. Insome embodiments, conventional components which contribute tostickiness, such as elastomer solvents, may be partially or fullyreplaced with the non-stick and/or increased degradability inducingcomponents of the present invention. It has also been discovered thatthe addition of a methyl ester liquid rosin, desirably in low amounts,may be advantageously employed to enhance softening without contributingto stickiness. It has been discovered that methyl ester liquid resinstend to be relatively small molecules which do not destroy emulsionswhich may be formed by the elastomer/non-stick and/or increaseddegradability inducing components.

Any suitable non-stick and/or increased degradability inducingcomponents as defined herein may be incorporated in the presentinventive chewing gum bases.

In some embodiments, the non-stick and/or increased degradabilityinducing component is incorporated into the gum base such that the gumbase surface has greater hydrophilic character.

In some embodiments, the non-stick and/or increased degradabilityinducing component(s) provide(s) a maximum change in glass transitiontemperature of an elastomer of about +/−3° when brought into contactwith an elastomer (e.g., by mixing) during manufacture of a chewing gumbase.

In some embodiments, the chewing gum compositions of the presentinvention include a non-stick and/or increased degradability inducingcomponent in an amount sufficient to migrate to the surface of a chewinggum product formed therefrom and provide a surface barrier. Desirably,the surface barrier has release properties such that a gum bolus formedupon chewing exhibits a reduced adherence to a variety of surfaces ascompared to gum compositions not containing the non-stick and/orincreased degradability inducing component.

In some embodiments, the chewing gum compositions of the presentinvention include non-stick and/or increased degradability inducingcomponents that are molecularly oriented within the gum base in such amanner that the gum base exhibits reduced stickiness as compared to thegum base in the absence of the non-stick and/or increased degradabilityinducing components. In particular, in some embodiments, the non-stickand/or increased degradability inducing components contain a hydrophobicportion that is oriented inwardly within the chewing gum product and ahydrophilic portion that is oriented outwardly.

For example, in some embodiments, the non-stick and/or increaseddegradability inducing component may be a surface release agent having ahydrophilic portion and a hydrophobic portion. When such a surfacerelease agent is employed, the hydrophobic portion of the surfacerelease agent tends to direct itself within the chewing gum compositionand the hydrophilic portion tends to direct itself toward the chewinggum composition surface upon migration of the surface release agent tothe surface of the chewing gum.

In some embodiments, the non-stick and/or increased degradabilityinducing components when added to gum bases form domain regions whichindicate the crystallization of the non-stick components within anelastomer matrix. The non-stick and/or increased degradability inducingcomponents may have limited miscibility in the elastomer at roomtemperature such that upon cooling of the gum base or chewing gumcomposition, a separate crystalline phase forms. In particular, in someembodiments of the invention, such domains can form upon cooling of thegum base during processing. Advantageously, chewing gum compositionsincorporating gum bases containing such domains exhibit reducedstickiness to surfaces that are both internal and external to the mouth,as compared to gum bases not containing such domains. Moreover, when agum base contains at least one domain and at least one elastomer, the atleast one domain may be characterized by a particular Tg value and theat least one elastomer may be characterized by a different Tg value.

Accordingly, unlike conventional gum bases which have a continuous phaseof a sticky elastomer matrix, the gum bases of the present invention mayhave a discontinuous phase that is separate and distinct from theelastomer matrix of the gum base. Gum bases of the present inventionthat contain a discontinuous phase exhibit reduced stickiness ascompared to gum bases not having a discontinuous phase.

The discontinuous phase may be a result of one or more of the following:the formation of a release barrier on the surface of the gum base due tothe incorporation of a non-stick inducing component therein; thepresence of domains; and the orientation of the non-stick inducingcomponent such that the gum base surface has greater hydrophiliccharacter.

Additionally, the non-stick and/or increased degradability inducingcomponent may include, for example, any suitable fat or oil orcombination thereof which performs to reduce stickiness or rendernon-stick the composition and products made therefrom. In particular,they may include fats and oils having an HLB range of about 3.5 to about13. Useful fats and oils include those having a wide range of meltingpoints, for example from about 10° C. to about 75° C., desirably fromabout 20° C. to about 73° C. and more desirably about 40° C. to about70° C.

More particularly, non-stick and/or increased degradability inducingcomponents may include, without limitation, the following: various fatsand oils including saturated and unsaturated fatty acids having a carbonchain length of C₁₄ to C₂₄; including for example saturated andunsaturated fatty acids such as stearic acid, oleic acid, palmitic acid,linoleic acid, arachidonic acid, myristic acid, palmitoleic acid andvaccenic acid; monoglycerides, diglycerides, and triglycerides ofsaturated and unsaturated fatty acids having a chain length of C₁₄ toC₂₄; natural fats containing predominantly triglycerides of saturatedand unsaturated fatty acids having a chain length of C₁₄ to C₂₄,including hydrogenated and non-hydrogenated cottonseed oil, soybean oil,canola oil, olive oil, grape seed oil, peanut oil, sunflower oil,safflower oil, palm oil, cocoa butter, coconut oil, and palm kernel oil;esters of monoglycerides and diglycerides, such as acetylatedmonoglycerides and acetylated diglycerides and the glycerol esters offatty acids including glycerol monostearate (GMS); animal fats such asbeef tallow oil, lard, butter and chicken fat; fatty esters of sugars;esters of alcohols such as lower alkyl (C₁₋₄) stearates including methyland ethyl stearates, as well as high molecular weight esters ofalcohols; phospholipids such as lecithin and lanolin; and mixtures andcombinations thereof.

Fatty acids and their esters having lengths of C₂-C₁₃ may also beemployed in combination with the C₁₄-C₂₄ fatty acid esters describedabove but due to the tendency of the medium chain triglycerides (MCTshaving a carbon chain length of C₆-C₁₂) to be more miscible orcompatible with the elastomer, their presence must be balanced such thatthe Tg final as defined herein is maintained and/or separate crystalsand/or domains are present or maintained in the elastomer matrix.

The ratio of non-stick and/or increased degradability inducing componentto elastomer (non-stick: elastomer) may be in the range of about 1:1 toabout 10:1 and desirably in the range of about 4:1 to about 8:1. Whenoptional components such as elastomer solvents or waxes are employedalong with the non-stick and/or increased degradability inducingcomponent, the ratio of non-stick and/or increased degradabilityinducing component to elastomer solvent (non-stick solvent or wax) maybe about 1:0 to about 4:1.

Desirably, some embodiments include inventive gum bases which have atleast one non-stick and/or increased degradability inducing componenthaving a melting point of about 60° C. to about 70° C. and at least oneother non-stick and/or increased degradability inducing component havinga melting point of about 20° C. to about 40 ° C. More particularly, thepresent inventive gum bases may include at least one fat having amelting point of about 70° C. and at least one fat having a meltingpoint of about 40° C.

The non-stick and/or increased degradability inducing component may bepresent in amounts of about 10% to about 60% by weight of the chewinggum base. In some embodiments, the non-stick inducing component may bepresent in amounts of about 20% to about 50% by weight of the chewinggum base. In other embodiments, the non-stick and/or increaseddegradability inducing component may be present in amounts of about 30%to about 40% by weight of the chewing gum base.

In some embodiments, the non-stick and/or increased degradabilityinducing component may be, for example, a hydrophilic precursorcomponent as defined herein. In particular, the non-stick and/orincreased degradability inducing component may include, for example, anypolymer and/or salt thereof (whether formed before or after formulation)containing at least one hydrolyzable unit, as defined herein. In someembodiments where the non-stick and/or increased degradability inducingcomponent is a hydrophilic precursor component, the chewing gum basecontaining the same will be less sticky or exhibit less stickinessand/or will exhibit enhanced degradability compared to a chewing gumbase not including a hydrophilic precursor component as a non-stickinducing component.

In some embodiments, the chewing gum bases of the present invention donot stick to a variety of surfaces or exhibit reduced stickiness ascompared to chewing gum bases not having the present inventivecompositions. In particular, during manufacture, the chewing gum basesdo not stick to processing equipment. Moreover, during chewing, thechewing gum bases do not stick to surfaces within the oral cavity,including the teeth and any orthodontic or dental appliances.Additionally, gum boluses of the present invention will not stick to, orwill have reduced stickiness, to a variety of surfaces external to theoral cavity, including, for example, asphalt, bricks, wood, plastic,hair, skin, carpeting, and the soles of shoes, as compared to gumboluses not having the formulations of the gum boluses of the presentinvention.

Some embodiments of the present invention provide chewing gumcompositions and products that have non-stick surfaces during processingand subsequent to chewing into a gum bolus.

Additional Degradable Aspects

In other embodiments of the invention, the chewing gum compositions maybe rendered more environmentally friendly by the incorporation ofadditional components which enhance the degradation of the chewing gum,such that it looses its ability to maintain its cohesiveness andcrumbles and breaks apart into smaller, discontinuous pieces over time.Components which contribute to the degradation include light absorbingmaterials which upon exposure to light, e.g. sunlight, react with theelastomer components and cause them to degrade, or otherwise becomemodified to become less sticky. In some embodiments, upon exposure tolight, the molecular weight of the elastomer component is reducedsufficiently enough to render them and chewing gum compositionscontaining them less sticky. In some embodiments, there may be includedcomponents which when exposed to light cause an increase in themolecular weight of the elastomer components sufficient to reduce thestickiness of the elastomer, as well as reduce the stickiness of chewinggum compositions containing them.

Any agent that is capable of degrading an elastomer may be incorporatedin various chewing gum composition embodiments. Desirably, the agent islipophilic and is incorporated in the gum base composition. In someembodiments, an agent serves to enhance the degradation of the gumproduct in the presence of light, i.e., photodegradation. A particularlyuseful agent that is capable of enhancing the elastomer degradation inthe presence of light is chlorophyll and derivatives such aschlorophyllin, pheophytin, pyropheophytin and pheophorbide. Chlorophylland its derivatives are capable of absorbing light and generating freeradicals. The presence of free radicals may react with elastomercomponents to render them less sticky.

In general, chlorophyll may be present in an amount from about 0.01% toabout 0.3% by weight of the gum base. Desirably, chlorophyll may bepresent in an amount from about 0.05% to about 0.2% by weight of the gumbase. More desirably, chlorophyll may be present in an amount from about0.07 to about 0.12% by weight of the gum base.

Other suitable components to enhance degradation include otherphotosensitizers such as phthalocyanine derivatives, riboflavin,hemoglobin, myoglobin, and heme. In some embodiments, the elastomercomponent may be degraded by oxidation to form smaller discontinuousphases of elastomer. In some embodiments, the elastomer component mayinteract with free radicals to increase the elastomer molecular weight.When certain elastomer components are used in combination with thechlorophyll, such as elastomers with unsaturated bonds, the chlorophyllmay increase the molecular weight of the elastomeric component byinducing higher molecular weight reaction products caused by freeradical generation. A variety of reaction possibilities may occurdepending on such factors as the type of elastomer present, the amountof degradation agent present such as free-radical inducing agent, theparticular chewing gum composition, as well as the type of light andenvironmental exposure the chewing gum sees.

In some embodiments, the at least one agent capable of degrading anelastomer is encapsulated. Encapsulation may be desirable to preventpremature degradation of the chewing gum base prior to mastication. Theat least one agent capable of degrading an elastomer may be encapsulatedas microcapsules or microparticles as described in PCT Publication No.WO 2004/064544, which is incorporated herein by reference in itsentirety. Suitable encapsulants include, but are not limited to, fats,polymers, carbohydrates and combinations thereof. A particularlysuitable encapsulant is gum arabic.

In some embodiments the agent capable of degrading an elastomer ispresent in the chewing gum composition as part of the center-fill. Insuch compositions the agent may be encapsulated or non-encapsulated.

In some embodiments, the agent capable of degrading an elastomer ispresent in a coating of the chewing gum composition. For example, suchcoatings are used on sugarless tablet gums to provide crunchiness aswell as flavor, sweetness and sensate perception. In such compositions,the agent may be encapsulated or non-encapsulated.

In general, the at least one agent capable of degrading an elastomer ispresent in an amount sufficient to substantially degrade the chewing gumproduct subsequent to mastication over time. Desirably, in someembodiments, the at least one agent capable of degrading an elastomer ispresent in an amount sufficient to substantially degrade the chewing gumproduct subsequent to mastication within about twenty-five (25) weeks.More desirably, the at least one agent capable of degrading an elastomeris present in an amount sufficient to substantially degrade the chewinggum product subsequent to mastication within about ten (10) weeks.

Desirably, the at least one agent capable of degrading an elastomer ispresent in an amount from about 0.01% to about 0.3% by weight of the gumbase. More desirably, the at least one agent capable of degrading anelastomer is present in an amount from about 0.05% to about 0.2% byweight of the gum base. Most desirably, the at least one agent capableof degrading an elastomer is present in an amount from about 0.07% toabout 0.12% by weight of the gum base.

Other components which contribute to degradation of a chewing gumcomposition include hydrophobic components, i.e., hydrophilic precursorcomponents as defined herein, which hydrolyze or begin to hydrolyze uponexposure to a particular condition that promotes hydrolysis, such asupon exposure to mastication and/or upon exposure to moisture and/orupon exposure to a component that promotes hydrolysis and/or uponexposure to alkaline pH conditions in the range of about 8 to about 14.By incorporating a hydrophilic precursor polymer into a chewing baseand/or chewing gum composition, it is possible to enhance thehydrophilicity of a chewing gum composition following mastication. Inparticular, it is possible to delay the onset of hydrophilicity throughthe use of such hydrophobic precursors to hydrophilic materials. Bydelaying the onset of hydrophilicity, it is possible to produce a gumbase and chewing gum product which is stable, yet is capable ofhydrolyzing upon exposure to certain conditions, such as the moistureand mechanical action of mastication.

Desirably, in some embodiments, a hydrophilic precursor component ispresent in a chewing gum composition in an amount sufficient to impartreduced stickiness or non-stickiness to the gum base and/or to promotebreakdown of the gum base within days and, more desirably, within hoursupon exposure to a condition that promotes hydrolysis. It isparticularly useful to incorporate a hydrophilic precursor component inthe inventive gum bases in an amount that is from about 0.1% by weightto about 10% by weight of the total gum base. More desirably, ahydrophilic precursor component is present in the inventive gum bases inan amount that is from about 1% by weight to about 5% by weight. Mostdesirably, a hydrophilic precursor component is present in the inventivegum bases in an amount that is about 5% by weight.

Any hydrophilic precursor component may be used in the chewing gum basesand/or chewing gum compositions and/or chewing gum products of thepresent invention. In particular, a hydrophilic precursor component maybe incorporated into a chewing gum base, a chewing gum composition, orboth a chewing gum base and a chewing gum composition. Moreover, thehydrophilic precursor component may be added to the chewing gum baseand/or chewing gum composition during manufacture, after manufacture, orduring production of the gum itself.

Suitable hydrophilic precursor components include, for example, polymersincluding hydrolyzable units and salts of polymers includinghydrolzyable units, whether formed before or after formulation, and anycombination thereof. It will be understood that the salts of suchpolymers including at least one hydrolyzable unit include, for example,the alkali metal salts, including the sodium and potassium salts, andthe alkaline earth metal salts, including the magnesium and calciumsalts.

Without wishing to be bound by any particular theory, it is hypothesizedthat in some embodiments a salt may be formed by the reaction of an acidform of a hydrophilic precursor component with a filler component of achewing gum base, including, for example, a filler component such ascalcium carbonate, calcium carbonate/dical, dical, dicalcium phosphateand/or talc. Such salts may include, for example, alkali metal salts,including sodium and potassium salts, and alkaline earth metal salts,including magnesium and calcium salts, and/or any combination thereof.

Suitable hydrophilic precursor polymers include the following:copolymers of methyl vinyl ether and maleic anhydride and/or saltsthereof (such as any of the GANTREZ® AN products and/or salts thereof,including GANTREZ® AN-119 (which has a molecular weight of about200,000), GANTREZ® AN-903 (which has a molecular weight of about800,000), GANTREZ® AN-139 (which has a molecular weight of about1,000,000), and GANTREZ® AN-169 (which has a molecular weight of about2,000,000), all of which are available from International SpecialtyProducts (ISP), and/or salts thereof); copolymers of polystyrene andmaleic anhydride and/or salts thereof; polysuccinimide and/or saltsthereof; and combinations thereof. Other suitable copolymers include thefree acid form of GANTREZ AN copolymers and/or salts thereof(particularly, any of the GANTREZ S® copolymers and/or salts thereof,including GANTREZ® S-96 solution (which has a molecular weight of about700,000), GANTREZ® S-97 powder (which has a molecular weight of about1,200,000), and GANTREZ® S-97 solution (which has a molecular weight ofabout 1,500,000), all of which are available from InternationalSpecialty Products), and/or salts thereof, and half-ester derivatives ofGANTREZ® S copolymers and/or salts thereof (particularly, any of theGANTREZ® ES products and/or salts thereof including GANTREZ® ES-225(which has a molecular weight from about 100,000 to about 150,000) andGANTREZ® ES-425 (which has a molecular weight from about 90,000 to about150,000), each of which are available from International SpecialtyProducts) and/or salts thereof. Other suitable hydrophilic precursorcomponents include copolymers of vinyl pyrrolidone and vinyl acetateand/or salts thereof (such as Plasdone® S-630 (which has a molecularweight of about 27,000), available from International SpecialtyProducts, and/or salts thereof) and alginates and/or salts thereof.Suitable polymers for use as hydrophilic precursor components, includingthe aforementioned GANTREZ products, are more particularly described in“Polymers for Oral Care: Product and Applications Guide,” byInternational Specialty Products (© 2003 ISP), the contents of which areincorporated herein by reference. Any of the aforementioned polymersand/or any salts thereof may be used alone or in combination.

Useful salts of hydrophilic precursor polymers include, for example, anyalkali metal salt of a hydrophilic precursor polymer and/or any alkalineearth metal salt of a hydrophilic precursor polymer and/or combinationsthereof. Particularly useful alkali metal salts of hydrophilic precursorpolymers include, for example, the sodium and potassium salts ofhydrophilic precursor polymers and/or combinations thereof. Particularlyuseful alkaline earth metal salts of hydrophilic precursor polymersinclude, for example, the magnesium and calcium salts of hydrophilicprecursor polymers and/or combinations thereof. A particularly usefulhydrophilic precursor polymer is GANTREZ® MS, which is a mixed sodiumand calcium salt of GANTREZ® S-97, both of which are available fromInternational Specialty Products. A particularly useful GANTREZ® MSpolymer is GANTREZ® MS 995 (which has a molecular weight of about1,000,000), which also is available from International SpecialtyProducts.

The hydrophilic precursor component may have any suitable molecularweight. Suitable molecular weights range from about 900,000 to about5,000,000, and more desirably from about 200,000 to about 5,000,000.

In particular, when the hydrophilic precursor component is GANTREZ®AN-119, the molecular weight is approximately 200,000. When thehydrophilic precursor component is GANTREZ® AN-903, the molecular weightis approximately 800,000. When the hydrophilic precursor component isGANTREZ® AN-139, the molecular weight is approximately 1,000,000. Whenthe hydrophilic precursor component is GANTREZ® AN-169, the molecularweight is approximately 2,000,000.

Moreover, when the hydrophilic precursor component is GANTREZ® S-96, themolecular weight is approximately 700,000. When the hydrophilicprecursor component is GANTREZ® S-97 powder, the molecular weight isapproximately 1,200,000. When the hydrophilic precursor component isGANTREZ® S-97 solution, the molecular weight is approximately 1,500,000.

Furthermore, when the hydrophilic precursor component is GANTREZ®ES-225, the molecular weight is approximately from about 100,000 toabout 150,000. When the hydrophilic precursor component is GANTREZ®ES-425, the molecular weight is approximately from about 90,000 to about150,000. When the hydrophilic precursor component is GANTREZ® MS, themolecular weight is approximately 1,000,000.

Additionally, when the hydrophilic precursor component is PLASDONE®S-630, the molecular weight is approximately 27,000.

Effect of Exposure to a Condition that Promotes Hydrolysis

In some embodiments, the incorporation of a hydrophilic precursorcomponent in a chewing gum composition and subsequent exposure to acondition that promotes hydrolysis will result in a chewing gumcomposition that degrades faster than a gum base that does not contain ahydrophilic precursor component. In particular, exposure to a conditionthat promotes hydrolysis enhances the breakdown of a chewing gum cud,such as a chewing gum cud that has been deposited on a surface) intoparticles and/or causes the chewing gum cud to become less adhesive.

Conditions that promote hydrolysis include environmental factors such ascycling weather conditions (particularly, exposure to rain, sun, frost,heat, etc., or a combination thereof). Other conditions that promotehydrolysis include exposure to cleaning processes, including the actionof alkaline components such as detergents. Still other conditions thatpromote hydrolysis include the effect of mechanical agitation uponmastication. It will be understood that any of the above-identifiedconditions may act alone or in combination to promote hydrolysis andthereby promote degradability of a chewing gum. Moreover, the mechanicaland frictional effects of pedestrian and vehicle traffic may act incombination with any of the aforementioned conditions to promotedegradability of a chewing gum.

Effect of Exposure to an Alkaline Component Having a pH of About 8 toAbout 14

In some embodiments, the incorporation of a hydrophilic precursorcomponent in a chewing gum base and/or chewing gum composition andsubsequent exposure to a cleaning process (including exposure to analkaline component such as a cleaning detergent) will result in achewing gum base and/or chewing gum composition that degrades fasterthan a chewing gum base and/or chewing gum composition that does notcontain a hydrophilic precursor component. In particular, theincorporation of a hydrophilic precursor component in a chewing gum baseand/or chewing gum composition and subsequent exposure to an alkalinecomponent (such as a cleaning detergent) having a pH between about 8 andabout 14 will result in a chewing gum base and/or chewing gumcomposition that degrades faster than a chewing gum base and/or chewinggum composition that does not contain a hydrophilic precursor component.

Effect of Exposure to Rainwater and/or Sunlight

In some embodiments, the incorporation of a hydrophilic precursorcomponent in a chewing gum base and/or chewing gum composition andsubsequent exposure to rainwater and/or sunlight (for example, exposureto cycling conditions of rainwater and/or sunlight) will result in achewing gum base and/or composition that degrades faster than a chewinggum base and/or chewing gum composition that does not contain ahydrophilic precursor component. Moreover, in some embodiments, exposureof an inventive chewing gum base and/or chewing gum compositioncontaining a hydrophilic precursor component (such as a GANTREZ®copolymer and/or a salt thereof) to rainfall will desirably breakdownthe chewing gum base and/or chewing gum composition to a powder whichmay be removed from a surface by brushing.

Effect of Exposure to Deionised Water

In some embodiments, the incorporation of a hydrophilic precursorcomponent in a chewing gum base and/or composition and subsequentexposure to deionised water will result in a chewing gum base and/orcomposition that degrades faster than a chewing gum base and/or chewinggum composition that does not contain a hydrophilic precursor component.

Effect of Filler Component

In some embodiments, a gum base containing a hydrophilic precursorcomponent will degrade faster in the presence of a filler component thanin the absence of the filler component upon exposure to a condition thatpromotes hydrolysis. In particular, in some embodiments, a gum basecontaining, e.g., talc, calcium carbonate, dicalcium phosphate, and ahydrophilic precursor component will degrade faster upon exposure to acondition that promotes hydrolysis than a like gum base that does notcontain talc as a filler component. Moreover, it has unexpectedly beendiscovered that gum bases that contain talc as a filler component incombination with a hydrophilic precursor component will degrade fasterin some embodiments than gum bases that contain a carbonate as a fillercomponent in combination with a hydrophilic precursor component uponexposure to a condition that promotes hydrolysis. Without wishing to bebound to any particular theory, it is theorized that enhanced hydrolysisis catalyzed by the carbonate filler, thereby resulting in increasedextraction of the GANTREZ® copolymer.

The filler may be in the gum base, in the chewing gum compositionportion or in both the gum base and the chewing gum portion. Withoutwishing to be bound to any particular theory, it is theorized that thefiller creates a matrix that promotes the penetration of the hydrophilicprecursor component within the gum base, thereby promoting thehydrolysis and consequent degradation of the gum base upon exposure to acondition that promotes hydrolysis.

Effect of Order of Addition of Hydrophilic Precursor Component

In some embodiments, incorporating a hydrophilic precursor componentinto a chewing gum base prior to the addition of other components suchas polyols and flavoring agents will result in a chewing gum compositionthat exhibits increased degradability in comparison to a chewing gumcomposition where the hydrophilic precursor component is added after thepolyols and flavoring agents are added. Moreover, in some embodiments,incorporating a hydrophilic precursor component into a chewing gum baseprior to the addition of other components such as polyols and flavoringagents will allow lower amounts of the hydrophilic precursor componentto be used to achieve increased degradation.

Without wishing to be bound to any theory, it is postulated that theincorporation of a GANTREZ® copolymer containing an anhydride and/or asalt thereof, whether formed before or after formulation, into a gumbase prior to the addition of polyols improves retention of the GANTREZ®copolymer and/or salt thereof during stomaching, thereby allowing higherlevels of fragmentation to be achieved with lower levels of GANTREZ®copolymer and/or a salt thereof. In particular, without wishing to bebound to any theory, it is postulated that adding the GANTREZ® copolymerand/or a salt thereof, whether formed before or after formulation, priorto the addition of the polyols decreases the likelihood of an unwantedpartial reaction of the anhydride with the hydroxyl groups of thepolyols (which results in increased hydrophilicity of the GANTREZ®copolymer and/or salt thereof and consequent enhanced prematureextraction from the gum). Thus, it is postulated that the incorporationof GANTREZ® copolymer and/or a salt thereof, whether formed before orafter formulation, into the hydrophobic gum base may lead to an initialprotective effective.

Effect of pH

In general, the rate of fragmentation of a chewing gum compositioncontaining a hydrophilic precursor component increases with increasingpH. In particular, by increasing the pH, particularly above 7.0, it ispossible to decrease the amount of time (i.e., the lag time) requiredfor the chewing gum composition to hydrate and fragment.

Effect of the Concentration of the Hydrophilic Precursor Component

In general, the rate of fragmentation of a chewing gum compositioncontaining a hydrophilic precursor component increases with increasingamounts of the hydrophilic precursor component.

Rate of Fragmentation

In some embodiments, chewing gum bases containing a hydrophilicprecursor component in accordance with the present invention will beginto fragment after approximately 2 hours and will completely fragmentwithin 48 hours. In particular, in some embodiments, a chewing gumcomposition containing 10% of a GANTREZ® copolymer and/or a salt thereof(whether formed before or after formulation) (particularly, GANTREZ AN™and/or a salt thereof) in accordance with the present invention that isexposed to an alkaline component having a pH of about 12 will begin toshow signs of fragmentation (particularly, a slight whitening androughening of the surface) after approximately 2 hours and willcompletely fragment within 48 hours of exposure to an alkaline componenthaving a pH of about 12.

In some embodiments, a chewing gum composition containing 7.5 wt. % of aGANTREZ® copolymer and/or a salt thereof (whether formed before or afterformulation) will begin to show signs of surface fragmentation afterabout 3 days of exposure to an alkaline component having a pH of about8.0 and will substantially or completely fragment after about one weekof exposure to an alkaline component having a pH of about 8.0

In yet other embodiments, a chewing gum composition containing 5 wt. %of a GANTREZ® copolymer and/or a salt thereof (whether formed before orafter formulation), particularly, a talc-based chewing gum compositioncontaining 5 wt. % of a GANTREZ(® copolymer and/or a salt thereof, thathas been stomached for 10 minutes will exhibit rapid fragmentationwithin four hours after exposure to an alkaline component (particularly,a 50% aqueous solution of a domestic surface cleaning product).

In still other embodiments, a chewing gum composition containing 5 wt. %of a GANTREZ® copolymer and/or a salt thereof (whether formed before orafter formulation), particularly, a talc-based chewing gum compositioncontaining 5 wt. % of a GANTREZ® copolymer and/or a salt thereof thathas been stomached for 10 minutes, will exhibit rapid fragmentationafter 139 hours of exposure to rain water.

In some embodiments, the hydrophilic precursor polymer is used inchewing gum bases and/or compositions containing elastomer solvents. Inother embodiments, the hydrophilic precursor polymer is used in chewinggum bases and/or compositions that do not contain elastomer solvents. Inparticular, elastomer solvents may or may not be present in the presentinventive compositions.

In some embodiments, the incorporation of the hydrophilic precursorpolymer in the chewing gum base and the subsequent exposure of thechewing gum base to a condition that promotes hydrolysis render chewinggum compositions containing the chewing gum base less sticky.

Advantages of Use of Hydrophilic Precursor Component

In addition to promoting the fragmentation of a chewing gum compositionupon exposure to a condition that promotes hydrolysis, the use ofhydrophilic precursor component is beneficial from an organolepticperspective. In particular, by using a hydrophilic precursor component,it is possible to delay the onset of the hydrophilic character of thegum, thereby enabling the gum to have a perceived texture duringmastication.

Other Aspects

The elastomers (rubbers) employed in the gum base will vary greatlydepending upon various factors such as the type of gum base desired, theconsistency of gum composition desired and the other components used inthe composition to make the final chewing gum product. The elastomer maybe any water-insoluble polymer known in the art, and includes those gumpolymers utilized for chewing gums and bubble gums. Illustrativeexamples of suitable polymers in gum bases include both natural andsynthetic elastomers. For example, those polymers which are suitable ingum base compositions include, without limitation, natural substances(of vegetable origin) such as chicle, natural rubber, crown gum,nispero, rosidinha, jelutong, perillo, niger gutta, tunu, balata,guttapercha, lechi capsi, sorva, gutta kay, and the like, andcombinations thereof. Examples of synthetic elastomers include, withoutlimitation, styrene-butadiene copolymers (SBR), polyisobutylene,isobutylene-isoprene copolymers, polyethylene, polyvinyl acetate and thelike, and combinations thereof. Specific examples of elastomers includepolyisobutylene, styrene butadiene rubber, butyl rubber, andcombinations thereof.

Additional useful polymers include: polybutylmethacrylate/acrylic acidcopolymers, polyvinylacetate/vinylalcohol copolymers, microcrystallinecellulose, sodium carboxymethyl cellulose, hydroxylpropylmethylcellulose, crosslinked cellulose acetate phthalate, crosslinked hydroxylmethyl cellulose polymers, zein, crosslinked polyvinyl pyrrolidone,polymethylmethacrylate/acrylic acid copolymers, copolymers of lacticacid, polyhydroxyalkanoates, plasticized ethylcellulose, polyvinylacetatephthalate and combinations thereof.

In general, the elastomer employed in the gum base may have an averagemolecular weight of at least about 200,000. Desirably, the elastomeremployed in the gum base has an average molecular weight from about200,000 to about 2,000,000.

In some embodiments, it is particularly useful to include an elastomercomposition including a predominant amount of a material selected frompolyisobutylene, butyl rubber, butadiene-styrene rubber and combinationsthereof, the elastomer composition having an average molecular weight ofat least about 200,000; and a mastication processing aid, wherein theaddition of the non-stick and/or degradability inducing componentmaintains the glass transition temperature of the elastomer within athree degree (3°) range, i.e., +/−three degrees. By “predominant” ismeant that the composition includes greater than about 50% to about 98%of a material selected from polyisobutylene, butyl rubber,butadiene-styrene rubber and combinations thereof.

The amount of elastomer employed in the gum base may vary depending uponvarious factors such as the type of gum base used, the consistency ofthe gum composition desired and the other components used in thecomposition to make the final chewing gum product. In general, theelastomer may be present in the gum base in an amount from about 1% toabout 30% by weight of the gum base. Desirably, the elastomer is presentin an amount from about 2% to about 15% by weight of the gum base. Moredesirably, the elastomer is present in the gum base in an amount fromabout 3% to about 10% by weight of the gum base.

In some embodiments, the elastomer will be present in the gum base in anamount from about 10% to about 60% by weight, desirably from about 35%to about 40% by weight.

In some embodiments, the chewing gum base may include atexture-modifier. In general, the texture-modifier has a molecularweight of at least about 2,000.

In some embodiments, the texture-modifier includes a vinyl polymer.Suitable texture-modifiers include, for example, polyvinyl acetate,polyvinyl laurate acetate, polyvinyl alcohol or mixtures thereof.

Desirably, the texture-modifier is present in an amount from about 15%to about 70% by weight of the gum base. More desirably, thetexture-modifier is present in an amount from about 20% to about 60% byweight of the gum base. Most desirably, the texture-modifier is presentin an amount from about 30% to about 45% by weight of the gum base.

In addition to the components set out above, the gum base may include avariety of other ingredients, such as components selected from elastomersolvents, emulsifiers, plasticizers, fillers, and mixtures thereof. Asmentioned above, the use of elastomer solvents is not needed tomasticate the rubber during the manufacturing process. It may be presentin limited amounts, but can lessen from the non-stick properties of theinvention if used in amounts above about 5% by weight of the gum base.In certain embodiments of the invention, elastomer solvents may be usedin amounts of about 4% to about 5% by weight of the gum base to providenon-stick properties which are sufficient to provide non-stickproperties to teeth, dentures, oral implants and other oral prosthetics.

In some embodiments, the gum base may also contain less thanconventional amounts of elastomer solvents to aid in softening theelastomer component. In particular, in some embodiments, such solventsare not required, but may be used in limited amounts along with thenon-stick and/or degradability inducing components. By less thanconventional amounts is meant that the elastomer solvent is employed inthe gum base, for example, in amounts from about 0% to about 5.0% andpreferably from about 0.1% to about 3.0%, by weight, of the gum base. Insome embodiments, the gum base includes a maximum of about 5.0% byweight of an elastomer solvent. In other embodiments, the gum base isfree of added elastomer solvents. In some embodiments the gum base isalso free of added waxes.

In other embodiments, conventional amounts of elastomer solvents areincorporated in the gum bases to aid in softening the elastomercomponent.

Such elastomer solvents may include those elastomer solvents known inthe art, for example, terpinene resins such as polymers of alpha-pineneor beta-pinene, methyl, glycerol and pentaerythritol esters of rosinsand modified rosins and gums such as hydrogenated, dimerized andpolymerized rosins, and mixtures thereof. Examples of elastomer solventssuitable for use herein may include the pentaerythritol ester ofpartially hydrogenated wood and gum rosin, the pentaerythritol ester ofwood and gum rosin, the glycerol ester of wood rosin, the glycerol esterof partially dimerized wood and gum rosin, the glycerol ester ofpolymerized wood and gum rosin, the glycerol ester of tall oil rosin,the glycerol ester of wood and gum rosin and the partially hydrogenatedwood and gum rosin and the partially hydrogenated methyl ester of woodand rosin, and the like, and mixtures thereof.

Desirably, the incorporation of an elastomer solvent in the gum basedoes not interfere with the non-stick inducing components of the gumbase and/or with the ability of the gum base to degrade. In particular,in some embodiments where non-stickiness or reduced stickiness isdesired, the elastomer solvent desirably softens the gum base withoutcontributing to stickiness. Moreover, the Tg of the gum base desirablydoes not change more than +/−three (3°) upon incorporation of theelastomer solvent in the gum base in some embodiments wherenon-stickiness or reduced stickiness is desired.

In some embodiments, when a hydrophilic precursor component isincorporated into the inventive gum bases, an elastomer solvent may ormay not be present. In particular, in some embodiments when ahydrophilic precursor component is used, the elastomer solvent ispresent is less than conventional amount, i.e., in amounts from about 0%to about 5% and preferably from about 0.1% to about 3%, by weight, ofthe gum base. In other embodiments when a hydrophilic precursorcomponent is used, the elastomer solvent is present in conventionalamounts, i.e., in amounts greater than about 5% by weight for the gumbase. For example, the elastomer solvent may be present in an amountfrom about 2.0% to about 15% and, more particularly, from about 5% byweight to about 15% by weight of the gum base and, even moreparticularly, in amounts from about 7% by weight of the gum base toabout 11% by weight of the gum base.

In some embodiments, the elastomer solvent employed may have at leastone hydrophilic portion and at least one hydrophobic portion such thatthe hydrophilic portion orients inwardly within a gum base and such thatthe hydrophilic portion orients outwardly within a gum base made fromelastomers. Suitable elastomer solvents having at least one hydrophilicportion and at least on hydrophobic portion include, for example, methylester liquid rosin. In some embodiments, it is especially useful toincorporate a methyl ester liquid rosin in relatively low amounts.Methyl ester liquid rosin interferes less with the non-stick and/ordegradability inducing components as compared to other resins, but yetacts to increase softening of the gum base without contributing toincreased stickiness when used in combination with the non-stickinducing component.

Desirably, in some embodiments, a methyl ester liquid rosin isincorporated in a gum base in an amount from about 0.5% by weight toabout 5.0% by weight of the gum base. More desirably, a methyl esterliquid rosin is incorporated in a gum base in an amount from about 1.0%by weight to about 3.0% by weight of the gum base.

The gum base also may include emulsifiers which aid in dispersing theimmiscible components of the gum base into a single stable system. Theemulsifiers useful in this invention include glyceryl monostearate,lecithin, fatty acid monoglycerides, diglycerides, propylene glycolmonostearate, and the like, and mixtures thereof. In some embodiments,the emulsifier may be employed in amounts from about 0% to about 50%and, more specifically, from about 2% to about 7%, by weight, of the gumbase. In other embodiments, the emulsifier may be employed in amountsfrom about 2% to about 15% and, more specifically, from about 7% toabout 11% by weight of the gum base.

The gum base also may include plasticizers or softeners to provide avariety of desirable textures and consistency properties. Because of thelow molecular weight of these ingredients, the plasticizers andsofteners are able to penetrate the fundamental structure of the gumbase making it plastic and less viscous. Useful plasticizers andsofteners include triacetin (glyceryl triacetate), lanolin, palmiticacid, oleic acid, stearic acid, sodium stearate, potassium stearate,glyceryl triacetate, glyceryl lecithin, glyceryl monostearate, propyleneglycol monostearate, acetylated monoglyceride, glycerine, waxes, and thelike, and mixtures thereof. Other softeners include carob, tragacanth,locust bean, and carboxymethyl cellulose. In some embodiments, theaforementioned plasticizers and softeners are generally employed in thegum base in amounts up to about 20% by weight of the gum base, and morespecifically in amounts from about 2% to about 12%, by weight of the gumbase. In other embodiments, the plasticizers and softeners are generallyemployed in the gum base in amounts up to about 20% by weight of the gumbase and, more specifically, in amounts from about 9% to about 17% byweight of the gum base.

Plasticizers also include hydrogenated vegetable oils, such as soybeanoil and cottonseed oils, which may be employed alone or in combination.These plasticizers provide the gum base with good texture and soft chewcharacteristics. These plasticizers and softeners are generally employedin amount from about 5% to about 14% and, more specifically, in amountsfrom about 5% to about 13.5%, by weight, of the gum base.

Suitable waxes, include for example, natural and synthetic waxes,hydrogenated vegetable oils, petroleum waxes such as polyurethane waxes,polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty waxes,sorbitan monostearate, tallow, propylene glycol, mixtures thereof, andthe like. Wax can be present in the gum base in an amount from about 1%to about 15% by weight of the gum base. In some embodiment, when used,the wax is desirably present in an amount from about 2% to about 10% byweight of the gum base and, more desirably, is present in an amount fromabout 3% to about 8% by weight of the gum base. In other embodimentswhen wax is used, the wax may be present in the gum base in an amountfrom about 6% to about 10% and, more desirably, from about 7% to about9.5% by weight of the gum base.

In some embodiments, the gum base includes a maximum of about 8% of awax. In other embodiments, the gum base is free of added wax.

In some embodiments when wax is present, the waxes employed may have amelting point below about 60° C. and, more desirably, between about 45°C. and about 55° C. The wax having a low melting point may be, forexample, a paraffin wax.

In addition to low melting point waxes, in some embodiments, waxeshaving a higher melting point may be used in the gum base in amounts upto about 5% by weight of the gum base. Such high melting waxes include,for example, beeswax, vegetable wax, candelilla wax, carnuba wax, mostpetroleum waxes, and the like and mixtures thereof.

Anhydrous glycerin also may be employed as a softening agent, such asthe commercially available United States Pharmacopeia (USP) grade.Glycerin is a syrupy liquid with a sweet warm taste and has a sweetnessof about 60% of that of cane sugar. Because glycerin is hygroscopic, theanhydrous glycerin may be maintained under anhydrous conditionsthroughout the preparation of the chewing gum composition.

In some embodiments, the gum base of this invention may include bulkingagents that are water-insoluble and/or mineral-based. In particular, thegum base of this invention also may include effective amounts of bulkingagents such as mineral adjuvants which may serve as fillers and texturalagents. Useful mineral adjuvants include calcium carbonate, magnesiumcarbonate, alumina, aluminum hydroxide, aluminum silicate, talc, starch,tricalcium phosphate, dicalcium phosphate, calcium sulfate, atomite, andthe like, and mixtures thereof. These fillers or adjuvants may be usedin the gum base compositions in various amounts. The filler may bepresent in an amount from about zero to about 60% by weight of the gumbase and/or composition and, more specifically, from about zero to about50% by weight and, even more specifically, from about zero to about 40%,by weight, of the gum base and/or chewing gum composition. In someembodiments, the filler may be present in an amount from about 0% byweight to about 30% by weight of the gum base and/or chewing gumcomposition. Moreover, in some embodiments, the amount of filler will befrom about zero to about 15% by weight of the gum base and/or chewinggum composition and, more specifically, from about 3% to about 11%, byweight, of the gum base and/or chewing gum composition. In otherembodiments, the amount of filler, when used, may be present in anamount from about 15% to about 40% and, desirably, from about 20% toabout 30% by weight of the gum base.

In some embodiments, the gum base also may include at least onehydrophilic, water-absorbing polymer to help reduce the stickiness ofthe gum base and any resultant gum product made from the gum base.Suitable hydrophilic, water-absorbing polymers include the following:native and modified starches; chemically modified cellulose, includingmethyl cellulose, ethyl cellulose, carboxymethyl cellulose,hydroxypropyl cellulose; gums including xanthan gum, carrageenan gum,guar gum, gum arabic, locust bean gum, curdlan, arabinoxylan, agara, andalginates; and pectin and gelatin.

In general, at least one hydrophilic, water-absorbing polymer isincluded in an amount from about 0.1% to about 10% by weight of the gumbase. Desirably, at least one hydrophilic, water-absorbing polymer ispresent in an amount from about 2% by weight to about 8% by weight ofthe gum base. More desirably, at least one hydrophilic, water-absorbingpolymer is present in an amount from about 3% by weight to about 6% byweight of the gum base.

In some embodiments, at least one antioxidant may be present in thechewing gum bases. Desirably, the antioxidant is water-soluble. Suitableantioxidants include, for example, butylated hydroxytoluene (BHT),butylated hydroxyanisole (BHA), propyl gallate, vitamin C, vitamin E andmixtures thereof.

When an antioxidant is included in the gum base, the antioxidant isgenerally present in an amount from about 0.01% by weight to about 0.3%by weight of the gum base. Desirably, the antioxidant is included in thegum base in an amount from about 0.05% by weight to about 0.1% by weightof the gum base. When incorporated in embodiments together with theagent capable of degrading the elastomer, it is desirable to keep theantioxidant down to lower amounts to prevent any interference with freeradicals which may be generated by photosensitizers.

In some embodiments, the chewing gum compositions include at least oneelastomer and at least one agent capable of changing the molecularweight of the elastomer over time, such as by degrading the elastomer orincreasing the molecular weight of the elastomer.

In some embodiments, a chewing gum base as discussed above may beincorporated in a chewing gum composition in an amount from about 5% byweight to about 95% by weight. More desirably, a chewing gum base may bepresent in an amount from about 28% by weight to about 42% by weight ofthe total chewing gum composition, and even more specifically, the rangemay be from about 28% to about 30% by weight of the total chewing gumcomposition. In the case of center-filled chewing gum compositions, thisweight percent may be based on the gum region rather than thecenter-filled region.

The present inventive chewing gum compositions may include bulksweeteners such as sugars, sugarless bulk sweeteners, or the like, ormixtures thereof. In some embodiments, bulk sweeteners generally arepresent in amounts of about 5% to about 99% by weight of the chewing gumcomposition.

Suitable sugar sweeteners generally include mono-saccharides,di-saccharides and poly-saccharides such as but not limited to, sucrose(sugar), dextrose, maltose, dextrin, xylose, ribose, glucose, mannose,galactose, fructose (levulose), invert sugar, fructo oligo saccharidesyrups, partially hydrolyzed starch, corn syrup solids, isomaltulose,and mixtures thereof.

Suitable sugarless bulk sweeteners include sugar alcohols (or polyols)such as, but not limited to, sorbitol, xylitol, mannitol, galactitol,maltitol, hydrogenated isomaltulose (ISOMALT), lactitol, erythrytol,hydrogenated starch hydrolysate, stevia and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. Nos. 25,959, 3,356,811, 4,279,931 and various hydrogenatedglucose syrups and/or powders which contain sorbitol, hydrogenateddisaccharides, hydrogenated higher polysaccharides, or mixtures thereof.Hydrogenated starch hydrolysates are primarily prepared by thecontrolled catalytic hydrogenation of corn syrups. The resultinghydrogenated starch hydrolysates are mixtures of monomeric, dimeric, andpolymeric saccharides. The ratios of these different saccharides givedifferent hydrogenated starch hydrolysates different properties.Mixtures of hydrogenated starch hydrolysates, such as LYCASIN®, acommercially available product manufactured by Roquette Freres ofFrance, and HYSTAR®, a commercially available product manufactured bySPI Polyols, Inc. of New Castle, Del., also are useful.

The sweetening agents used may be selected from a wide range ofmaterials including water-soluble sweeteners, water-soluble artificialsweeteners, water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, dipeptide based sweeteners, and protein basedsweeteners, including mixtures thereof. The term “sweetener” or“sweetening agent” may encompass bulk sweeteners as well as highintensity sweeteners. Without being limited to particular sweeteners,representative categories and examples include:

(a) water-soluble sweetening agents such as dihydrochalcones, monellin,stevia, steviosides, rebaudioside A, glycyrrhizin, dihydroflavenol, andsugar alcohols such as sorbitol, mannitol, maltitol, xylitol,erythritol, and L-aminodicarboxylic acid aminoalkenoic acid esteramides, such as those disclosed in U.S. Pat. No. 4,619,834, whichdisclosure is incorporated herein by reference, and mixtures thereof;

(b) water-soluble artificial sweeteners such as soluble saccharin salts,i.e., sodium or calcium saccharin salts, cyclamate salts, the sodium,ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and mixtures thereof;

(c) dipeptide based sweeteners, such as L-aspartic acid derivedsweeteners, such as L-aspartyl-L-phenylalanine methyl ester (Aspartame)and materials described in U.S. Pat. No. 3,492,131,L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), N-[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine1-methyl ester (Neotame), methyl esters of L-aspartyl-L-phenylglycerineand L-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof;

(d) water-soluble sweeteners derived from naturally occurringwater-soluble sweeteners, such as chlorinated derivatives of ordinarysugar (sucrose), e.g., chlorodeoxysugar derivatives such as derivativesof chlorodeoxysucrose or chlorodeoxygalactosucrose, known, for example,under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichloro1′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose; and4,6,1′,6′-tetradeoxy-sucrose, and mixtures thereof;

(e) protein based sweeteners such as thaumaoccous danielli (Thaumatin Iand II); and

(f) the naturally occurring sweetener monatin(2-hydroxy-2-(indol-3-ylmethyl)4-aminoglutaric acid) and itsderivatives; and

(g) the sweetener Lo han guo (sometimes also referred to as “Lo hankuo”).

The intense sweetening agents may be used in many distinct physicalforms well-known in the art to provide an initial burst of sweetnessand/or a prolonged sensation of sweetness. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

In general, the sweetener is present in an amount sufficient to providethe level of sweetness desired, and this amount may vary with thesweetener or combination of sweeteners selected. The exact range ofamounts for each type of sweetener may be selected by those skilled inthe art. In general, a sweetener is present in amounts from about 0.001%to about 3.0% by weight and, more specifically, from about 0.01% toabout 2.0% by weight of the chewing gum composition.

The chewing gum compositions also may include flavors (i.e., flavoringsor flavor agents). Flavors which may be used include those flavors knownto the skilled artisan, such as natural and artificial flavors. Theseflavors may be chosen from synthetic flavor oils and flavoring aromaticsand/or oils, oleoresins and extracts derived from plants, leaves,flowers, fruits, and so forth, and combinations thereof. Non-limitingrepresentative flavor oils include spearmint oil, cinnamon oil, oil ofwintergreen (methyl salicylate), peppermint oil, Japanese mint oil,clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leafoil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds,and cassia oil. Also useful flavorings are artificial, natural andsynthetic fruit flavors such as vanilla, and citrus oils includinglemon, orange, lime, grapefruit, yazu, sudachi, and fruit essencesincluding apple, pear, peach, grape, strawberry, raspberry, cherry,plum, pineapple, watermelon, apricot, banana, melon, ume, cherry,raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate,papaya, and so forth. Other potential flavors include a milk flavor, abutter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; avanilla flavor; tea or coffee flavors, such as a green tea flavor, aoolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, anda coffee flavor; mint flavors, such as a peppermint flavor, a spearmintflavor, and a Japanese mint flavor; spicy flavors, such as an asafetidaflavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennelflavor, an allspice flavor, a cinnamon flavor, a camomile flavor, amustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, aclove flavor, a pepper flavor, a coriander flavor, a sassafras flavor, asavory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniperberry flavor, a ginger flavor, a star anise flavor, a horseradishflavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicumflavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemaryflavor, a bayleaf flavor, and a wasabi (Japanese horseradish) flavor;alcoholic flavors, such as a wine flavor, a whisky flavor, a brandyflavor, a rum flavor, a gin flavor, and a liqueur flavor; floralflavors; and vegetable flavors, such as an onion flavor, a garlicflavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroomflavor, and a tomato flavor. These flavors may be used in liquid orsolid form and may be used individually or in admixture. Commonly usedflavors include mints such as peppermint, menthol, spearmint, artificialvanilla, cinnamon derivatives, and various fruit flavors, whetheremployed individually or in admixture.

Other useful flavorings include aldehydes and esters such as cinnamylacetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,eugenyl formate, p-methylamisol, and so forth may be used. Generally anyflavoring or food additive such as those described in Chemicals Used inFood Processing, publication 1274, pages 63-258, by the National Academyof Sciences, may be used. This publication is incorporated herein byreference.

Further examples of aldehyde flavorings include but are not limited toacetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde(licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e.,alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime),decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope,i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amylcinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),valeraldehyde (butter, cheese), citronellal (modifies, many types),decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9(citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde(berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde(cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal,i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and2-dodecenal (citrus, mandarin), cherry, grape, strawberry shortcake, andmixtures thereof.

In some embodiments, the flavor agent may be employed in either liquidform and/or dried form. When employed in the latter form, suitabledrying means such as spray drying the oil may be used. Alternatively,the flavor agent may be absorbed onto water-soluble materials, such ascellulose, starch, sugar, maltodextrin, gum arabic and so forth or maybe encapsulated. The actual techniques for preparing such dried formsare well-known.

In some embodiments, the flavor agents may be used in many distinctphysical forms well-known in the art to provide an initial burst offlavor and/or a prolonged sensation of flavor. Without being limitedthereto, such physical forms include free forms, such as spray dried,powdered, beaded forms, encapsulated forms, and mixtures thereof.

The amount of flavor agent employed herein may be a matter of preferencesubject to such factors as the individual flavor and the strength offlavor desired. Thus, the amount of flavoring may be varied in order toobtain the result desired in the final product and such variations arewithin the capabilities of those skilled in the art without the need forundue experimentation. In general, the flavor agent is present inamounts from about 0.02% to about 5.0% by weight and, more specifically,from about 0.1% to about 4.0% by weight of the chewing gum product, andeven more specifically, about 0.8% to about 3.0%

A variety of other traditional ingredients also may be included in thechewing gum products in effective amounts such as coloring agents,antioxidants, preservatives, and the like. Coloring agents may be usedin amounts effective to produce the desired color. The coloring agentsmay include pigments which may be incorporated in amounts up to about6%, by weight of the composition. For example, titanium dioxide may beincorporated in amounts up to about 2%, and preferably less than about1%, by weight of the composition. The colorants may also include naturalfood colors and dyes suitable for food, drug and cosmetic applications.These colorants are known as F.D.& C. dyes and lakes. The materialsacceptable for the foregoing uses are preferably water-soluble.Illustrative non-limiting examples include the indigoid dye known asF.D.& C. Blue No. 2, which is the disodium salt of5,5-indigotindisulfonic acid. Similarly, the dye known as F.D.& C. GreenNo. 1 comprises a triphenylmethane dye and is the monosodium salt of4-[4-(N-ethyl-p-sulfoniumbenzylamino)diphenylmethylene]-[1-(N-ethyl-N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine]. A full recitationof all F.D.& C. colorants and their corresponding chemical structuresmay be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rdEdition, in volume 5 at pages 857-884, which text is incorporated hereinby reference.

Additional additives, such as sensates including physiological coolingagents; warming agents and tingling agents; throat-soothing agents;spices; herbs and herbal extracts, tooth-whitening agents;breath-freshening agents; vitamins and minerals; bioactive agents;caffeine; nicotine; drugs and other actives may also be included in anyor all portions or regions of the chewing gum products. Such componentsmay be used in amounts sufficient to achieve their intended effects.

With respect to cooling agents, a variety of well-known cooling agentsmay be employed. For example, among the useful cooling agents areincluded menthol, xylitol, erythritol, dextrose, sorbitol, menthane,menthone, ketals, menthone ketals, menthone glycerol ketals, substitutedp-menthanes, acyclic carboxamides, mono menthyl glutarate, substitutedcyclohexanamides, substituted cyclohexane carboxamides, substitutedureas and sulfonamides, substituted menthanols, hydroxymethyl andhydroxymethyl derivatives of p-menthane, 2-mercapto-cyclo-decanone,2-isopropanyl-5-methylcyclohexanol, hydroxycarboxylic acids with 2-6carbon atoms, cyclohexanamides, menthyl acetate, menthyl lactate, methylsalicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-p-menthane-3-carboxamide (WS-3), menthyl succinate, isopulegol,3,1-menthoxypropane 1,2-diol, glutarate esters,3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol,p-menthane-3,8-diol,6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthylsuccinate and its alkaline earth metal salts, trimethylcyclohexanol,N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint oil,peppermint oil, 3-(1-menthoxy)ethan-1-ol, 3-(1-menthoxy)propan-1-ol,3-(1-menthoxy)butan-1-ol, 1-menthylacetic acid N-ethylamide,1-menthyl-4-hydroxypentanoate, 1-menthyl-3-hydroxybutyrate,N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6nonadienamide, N,N-dimethyl menthyl succinamide, substitutedp-menthanes, substituted p-menthane-carboxamides,2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradenameFRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradenameFRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract(p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives),Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether,N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acidglycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2-carboxamide;and Menthol methyl ether, and menthyl pyrrolidone carboxylate amongothers, and combinations thereof. These and other suitable coolingagents are further described in the following U.S. patents, all of whichare incorporated in their entirety by reference hereto: U.S. Pat. Nos.4,230,688 and 4,032,661 to Rowsell et al.; 4,459,425 to Amano et al.;4,136,163 to Watson et al.; 5,266,592 to Grub et al.; and U.S. Pat. No.6,627,233 to Wolf et al. Cooling agents are generally present in amountof 0.01% to about 10.0%.

Warming agents may be selected from a wide variety of compounds known toprovide the sensory signal of warming to the individual user. Thesecompounds offer the perceived sensation of warmth, particularly in theoral cavity, and often enhance the perception of flavors, sweeteners andother organoleptic components. Useful warming agents include thosehaving at least one allyl vinyl component, which may bind to oralreceptors. Examples of suitable warming agents include, but are notlimited to: vanillyl alcohol n-butylether (TK-1000, supplied by TakasagoPerfumery Company Ltd., Tokyo, Japan); vanillyl alcohol n-propylether;vanillyl alcohol isopropylether; vanillyl alcohol isobutylether;vanillyl alcohol n-aminoether; vanillyl alcohol isoamylether; vanillylalcohol n-hexylether; vanillyl alcohol methylether; vanillyl alcoholethylether; gingerol; shogaol; paradol; zingerone; capsaicin;dihydrocapsaicin; nordihydrocapsaicin; homocapsaicin;homodihydrocapsaicin; ethanol; isopropyl alcohol; isoamylalcohol; benzylalcohol; glycerine; chloroform; eugenol; cinnamon oil; cinnamicaldehyde; phosphate derivatives thereof; and combinations thereof.

Tingling agents may provide a tingling, stinging or numbing sensation tothe user. Tingling agents include, but are not limited to: JambuOleoresin or para cress (Spilanthes sp.), in which the active ingredientis Spilanthol; Japanese pepper extract (Zanthoxylum peperitum),including the ingredients known as Saanshool-I, Saanshool-II andSanshoamide; black pepper extract (piper nigrum), including the activeingredients chavicine and piperine; Echinacea extract; Northern PricklyAsh extract; and red pepper oleoresin. In some embodiments, alkylamidesextracted from materials such as jambu or sanshool may be included.Additionally, in some embodiments, a sensation is created due toeffervescence. Such effervescence is created by combining an alkalinematerial with an acidic material, either or both of which may beencapsulated. In some embodiments, an alkaline material may includealkali metal carbonates, alkali metal bicarbonates, alkaline earth metalcarbonates, alkaline earth metal bicarbonates and mixtures thereof. Insome embodiments, an acidic material may include acetic acid, adipicacid, ascorbic acid, butyric acid, citric acid, formic acid, fumaricacid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalicacid, succinic acid, tartaric acid and combinations thereof. Examples of“tingling” type sensates can be found in U.S. Pat. No. 6,780,443, theentire contents of which are incorporated herein by reference for allpurposes. Tingling agents are described in U.S. Pat. No. 6,780,443 toNakatsu et al., U.S. Pat. No. 5,407,665 to McLaughlin et al., U.S. Pat.No. 6,159,509 to Johnson et al. and U.S. Pat. No. 5,545,424 to Nakatsuet al., each of which is incorporated by reference herein in itsentirety.

The sensation of warming or cooling effects may be prolonged with theuse of a hydrophobic sweetener as described in U.S. Patent ApplicationPublication 2003/0072842 A1 to Johnson et al. which is incorporated inits entirety herein by reference. For example, such hydrophobicsweeteners include those of the formulae I-XI referenced therein.Perillartine may also be added as described in U.S. Pat. No. 6,159,509also incorporated in its entirety herein by reference.

Breath-freshening agents, in addition to the flavors and cooling agentsdescribed hereinabove, may include a variety of compositions withodor-controlling properties. Such breath-freshening agents may include,without limitation, cyclodextrin and magnolia bark extract. Thebreath-freshening agents may further be encapsulated to provide aprolonged breath-freshening effect. Examples of malodor-controllingcompositions are included in U.S. Pat. No. 5,300,305 to Stapler et al.and in U.S. Patent Application Publication Nos. 2003/0215417 and2004/0081713, which are incorporated in their entirety herein byreference.

A variety of oral care products also may be included in some embodimentsof the instant chewing gum compositions. Such oral care products mayinclude tooth whiteners, stain removers, anti-calculus agents, andanti-plaque agents. Oral care agents that may be used include thoseactives known to the skilled artisan, such as, but not limited to,surfactants, breath-freshening agents, anti-microbial agents,antibacterial agents, oral malodor control agents, fluoride compounds,quaternary ammonium compounds, remineralization agents and combinationsthereof. Examples of these include, but are not limited to hydrolyticagents including proteolytic enzymes, abrasives such as hydrated silica,calcium carbonate, sodium bicarbonate and alumina, other activestain-removing components such as surface-active agents, such as anionicsurfactants such as sodium stearate, sodium palminate, sulfated butyloleate, sodium oleate, salts of fumaric acid, glycerol, hydroxylatedlecithin, sodium lauryl sulfate and chelators such as polyphosphates,which are typically employed in dentifrice compositions as tartarcontrol ingredients. Also included are tetrasodium pyrophosphate andsodium tri-polyphosphate, sodium tripolyphosphate, xylitol,hexametaphosphate, and an abrasive silica. Further examples are includedin the following U.S. Patents which are incorporated in their entiretyherein by reference: U.S. Pat. Nos. 5,227,154 to Reynolds, 5,378,131 toGreenberg and 6,685,916 to Holme et al. Suitable oral care actives suchas remineralization agents, antimicrobials, and tooth-whitening agentsare described in assignee's co-pending U.S. patent application Ser. No.10/901,511, filed Jul. 29, 2004 and entitled “Tooth-WhiteningCompositions and Delivery Systems Therefor,” which is incorporatedherein by reference in its entirely, and the like, and mixtures thereof.

A variety of drugs, including medications, herbs, and nutritionalsupplements may also be included in the chewing gum compositions.Examples of useful drugs include ace-inhibitors, antianginal drugs,anti-arrhythmias, anti-asthmatics, anti-cholesterolemics, analgesics,anesthetics, anti-convulsants, anti-depressants, anti-diabetic agents,anti-diarrhea preparations, antidotes, anti-histamines,anti-hypertensive drugs, anti-inflammatory agents, anti-lipid agents,anti-manics, anti-nauseants, anti-stroke agents, anti-thyroidpreparations, anti-tumor drugs, anti-viral agents, acne drugs,alkaloids, amino acid preparations, anti-tussives, anti-uricemic drugs,anti-viral drugs, anabolic preparations, systemic and non-systemicanti-infective agents, anti-neoplastics, anti-parkinsonian agents,anti-rheumatic agents, appetite stimulants, biological responsemodifiers, blood modifiers, bone metabolism regulators, cardiovascularagents, central nervous system stimulates, cholinesterase inhibitors,contraceptives, decongestants, dietary supplements, dopamine receptoragonists, endometriosis management agents, enzymes, erectile dysfunctiontherapies such as sildenafil citrate, which is currently marketed asViagra®, fertility agents, gastrointestinal agents, homeopathicremedies, hormones, hypercalcemia and hypocalcemia management agents,immunomodulators, immunosuppressives, migraine preparations, motionsickness treatments, muscle relaxants, obesity management agents,osteoporosis preparations, oxytocics, parasympatholytics,parasympathomimetics, prostaglandins, psychotherapeutic agents,respiratory agents, sedatives, smoking cessation aids such asbromocryptine or nicotine, sympatholytics, tremor preparations, urinarytract agents, vasodilators, laxatives, antacids, ion exchange resins,anti-pyretics, appetite suppressants, expectorants, anti-anxiety agents,anti-ulcer agents, anti-inflammatory substances, coronary dilators,cerebral dilators, peripheral vasodilators, psycho-tropics, stimulants,anti-hypertensive drugs, vasoconstrictors, migraine treatments,antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs,anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics,anti-nauseants, anti-convulsants, neuromuscular drugs, hyper- andhypo-glycemic agents, thyroid and anti-thyroid preparations, diuretics,anti-spasmodics, terine relaxants, anti-obesity drugs, erythropoieticdrugs, anti-asthmatics, cough suppressants, mucolytics, DNA and geneticmodifying drugs, and combinations thereof.

Examples of active ingredients contemplated for use in the presentinventive chewing gum compositions include antacids, H2-antagonists, andanalgesics. For example, antacid dosages can be prepared using theingredients calcium carbonate alone or in combination with magnesiumhydroxide, and/or aluminum hydroxide. Moreover, antacids can be used incombination with H2-antagonists.

Analgesics include opiates and opiate derivatives, such as Oxycontin,ibuprofen, aspirin, acetaminophen, and combinations thereof that mayoptionally include caffeine.

Other drug ingredients for use in embodiments include anti-diarrhealssuch as immodium AD, anti-histamines, anti-tussives, decongestants,vitamins, and breath-fresheners. Also contemplated for use herein areanxiolytics such as Xanax; anti-psychotics such as clozaril and Haldol;non-steroidal anti-inflammatories (NSAID's) such as ibuprofen, naproxensodium, Voltaren and Lodine, anti-histamines such as Claritin, Hismanal,Relafen, and Tavist; anti-emetics such as Kytril and Cesamet;bronchodilators such as Bentolin, Proventil; anti-depressants such asProzac, Zoloft, and Paxil; anti-migraines such as Imigra, ACE-inhibitorssuch as Vasotec, Capoten and Zestril; anti-Alzheimer's agents, such asNicergoline; and CaH-antagonists such as Procardia, Adalat, and Calan.

Moreover, some embodiments of chewing gum compositions can includeH2-antagonists. Examples of suitable H2-antagonist include cimetidine,ranitidine hydrochloride, famotidine, nizatidien, ebrotidine,mifentidine, roxatidine, pisatidine and aceroxatidine.

Active antacid ingredients include, but are not limited to, thefollowing: aluminum hydroxide, dihydroxyaluminum aminoacetate,aminoacetic acid, aluminum phosphate, dihydroxyaluminum sodiumcarbonate, bicarbonate, bismuth aluminate, bismuth carbonate, bismuthsubcarbonate, bismuth subgallate, bismuth subnitrate, bismuthsubsilysilate, calcium carbonate, calcium phosphate, citrate ion (acidor salt), amino acetic acid, hydrate magnesium aluminate sulfate,magaldrate, magnesium aluminosilicate, magnesium carbonate, magnesiumglycinate, magnesium hydroxide, magnesium oxide, magnesium trisilicate,milk solids, aluminum mono-ordibasic calcium phosphate, tricalciumphosphate, potassium bicarbonate, sodium tartrate, sodium bicarbonate,magnesium aluminosilicates, tartaric acids and salts.

A variety of other nutritional supplements also may be included in thegum compositions. Virtually any vitamin or mineral may be included. Forexample, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K, vitaminB₆, vitamin B₁₂, thiamine, riboflavin, biotin, folic acid, niacin,pantothenic acid, sodium, potassium, calcium, magnesium, phosphorus,sulfur, chlorine, iron, copper, iodine, zinc, selenium, manganese,choline, chromium, molybdenum, fluorine, cobalt and combinationsthereof, may be used.

Examples of nutritional supplements are set forth in U.S. PatentApplication Publication Nos. 2003/0157213 A1, 2003/0206993 and2003/0099741 A1, which are incorporated in their entirety herein byreference.

Various herbs also may be included such as those with various medicinalor dietary supplement properties. Herbs are generally aromatic plants orplant parts that can be used medicinally or for flavoring. Suitableherbs can be used singly or in various mixtures. Commonly used herbsinclude Echinacea, Goldenseal, Calendula, Aloe, Blood Root, GrapefruitSeed Extract, Black Cohosh, Cranberry, Ginko Biloba, St. John's Wort,Evening Primrose Oil, Yohimbe Bark, Green Tea, Maca, Bilberry, Lutein,and combinations thereof.

Acidulants also may be included in the chewing gum compositions.Suitable acidulants include, for example, malic acid, adipic acid,citric acid, tartaric acid, fumaric acid, and mixtures thereof.

Any of the aforementioned additives for use in a chewing gumcomposition, as well as other conventional additives known to one havingordinary skill in the art, such as thickeners, may be incorporated intothe chewing gum base of the chewing gum compositions or any coating thatthe chewing gum product may contain.

The chewing gum compositions of the present invention may be formed intoa variety of shapes and sizes and may take various product forms,including without limitation, sticks, slabs, chunks, balls, pillows,tablet, pellet, center-filled, pressed tablet, deposited, compressedchewing gum or any other suitable format, as well as coated and uncoatedforms.

When the chewing gum compositions are formed into coated products, thecoating may be applied by any method known in the art. The coatingcomposition may be present in an amount from about 2% to about 60%, morespecifically from about 25% to about 35% by weight of the totalcenter-filled gum piece or from about 25% to about 45% by weight of thetotal chewing gum piece and even more specifically, in an amount about30% by weight of the gum piece.

Such coated chewing gums are typically referred to as pellet gums. Theouter coating may be hard or crunchy. Any suitable coating materialsknown to those skilled in the art may be employed. Typically, the outercoating may include sorbitol, maltitol, xylitol, isomalt, erythritol,isomalt, and other crystallizable polyols; sucrose may also be used.Furthermore, the coating may include several opaque layers, such thatthe chewing gum composition is not visible through the coating itself,which can optionally be covered with a further one or more transparentlayers for aesthetic, textural and protective purposes. The outercoating may also contain small amounts of water and gum arabic. Thecoating can be further coated with wax. The coating may be applied in aconventional manner by successive applications of a coating solution,with drying in between each coat. As the coating dries it usuallybecomes opaque and is usually white, though other colorants may beadded. A polyol coating can be further coated with wax. The coating canfurther include colored flakes or speckles. If the composition includesa coating, it is possible that one or more oral care actives can bedispersed throughout the coating. This is especially preferred if one ormore oral care actives is incompatible in a single phase compositionwith another of the actives. Flavors may also be added to yield uniqueproduct characteristics.

Other materials may be added to the coating to achieve desiredproperties. These materials may include, without limitations,cellulosics such as carboxymethyl cellulose, gelatin, xanthan gum, andgum arabic.

In the case of center-filled chewing gum products, the coating may alsobe formulated to assist with increasing the thermal stability of the gumpiece and preventing leaking of the liquid fill. In some embodiments,the coating may include a gelatin composition. The gelatin compositionmay be added as a 40% by weight solution and may be present in thecoating composition from about 5% to about 10% by weight of the coatingcomposition, and more specifically about 7% to about 8%. The gelstrength of the gelatin may be from about 130 bloom to about 250 bloom.

Other materials may be added to the coating to achieve desiredproperties. These materials may include without limitations, cellulosicssuch as carboxymethyl cellulose, gelatin, pullulan, alginate, starch,carrageenan, xanthan gum, gum arabic and polyvinyl acetate (PVA).

The coating composition may also include a pre-coating which is added tothe individual gum pieces prior to an optional hard coating. Thepre-coating may include an application of polyvinyl acetate (PVA). Thismay be applied as a solution of PVA in a solvent, such as ethyl alcohol.When an outer hard coating is desired, the PVA application may beapproximately 3% to 4% by weight of the total coating or about 1% of thetotal weight of the gum piece (including a liquid-fill, gum region andhard coating).

Some embodiments extend to methods of processing an elastomer in a gumbase. In particular, some embodiments extend to methods of processing anelastomer for use in a gum base without substantially changing the Tg ofthe gum base as measured by differential scanning calorimetry (DSC).Such methods include the step of mixing at least one elastomer and atleast one fat.

Differential scanning calorimetry (DSC) is a thermoanalytical techniquein which the difference in the amount of heat required to increase thetemperature of a sample and reference are measured as a function oftemperature. The basic principle underlying this technique is that, whenthe sample undergoes a physical transformation such as phasetransitions, more (or less) heat will need to flow to it than thereference to maintain both at the same temperature. Whether more or lessheat must flow to the sample depends on whether the process isexothermic or endothermic. For example, as a solid sample melts to aliquid it will require more heat flowing to the sample to increase itstemperature at the same rate as the reference. This is due to theabsorption of heat by the sample as it undergoes the endothermic phasetransition from solid to liquid. Likewise, as the sample undergoesexothermic processes (such as crystallization) less heat is required toraise the sample temperature. By observing the difference in heat flowbetween the sample and reference, differential scanning calorimeters areable to measure the amount of energy absorbed or released during suchtransitions. DSC is used to observe more subtle phase changes, such asglass transitions.

Other embodiments extend to methods of processing a solid elastomer thatinclude: providing a solid elastomer composition suitable for use in achewing gum base and combining with the solid elastomer composition anon-stick and/or degradability inducing component including at least onefat having an HLB range of about 3.5 to about 13. In such methods, thenon-stick and/or degradability inducing component is present in amountssufficient to permit mastication of the solid elastomer composition intoa homogenous mass.

In some embodiments, the above-described methods of processing anelastomer are carried out in the presence of very low amounts ofelastomer solvent. In such embodiments, the elastomer solvent includes amaximum of about 5.0% of any gum base made by masticating an elastomeras described above.

In other embodiments, the above-described methods of processing anelastomer are carried out in the absence of added elastomer solvent.

Some embodiments extend to methods of making a chewing gum base. In someembodiments, the methods of making a chewing gum base include providingat least one elastomer and mixing at least one non-stick and/ordegradability inducing component with the elastomer to form a chewinggum base, wherein the at least one non-stick and/or degradabilityinducing component softens the elastomer without causing the chewing gumbase to become sticky. In such embodiments, the chewing gum base hasreduced stickiness in the presence of the non-stick and/or degradabilityinducing component as compared to in the absence of the non-stick and/ordegradability inducing component.

In additional embodiments, the methods of making a chewing gum baseinclude processing an elastomer for use in a gum base withoutsubstantially changing the Tg of the gum base as measured by DSC bymixing at least one elastomer and at least one fat or oil.

Moreover, in further embodiments, the methods of making a chewing gumbase include providing a solid elastomer composition suitable for use ina chewing gum base and combining with the solid elastomer composition anon-stick and/or degradability inducing component that includes at leastone fat or oil having an HLB range of about 3.5 to about 13. In suchmethods, the non-stick and/or degradability inducing component ispresent in amounts sufficient to permit processing of the solidelastomer composition into a softened, processable mass.

In some embodiments, the above-described methods of making a chewing gumbase may be carried out in the presence of lower than conventionalamounts of elastomer solvent. In such embodiments, the elastomer solventincludes a maximum of about 5.0% of the gum base. Desirably, anelastomer solvent can be mixed with an elastomer and non-stick and/ordegradability inducing component to soften the elastomer without causingthe resultant chewing gum base to become sticky.

In other embodiments, the above-described methods of making a chewinggum base are carried out in the absence of added elastomer solvent.

The manner in which the gum base components are mixed is not criticaland such mixing is performed using standard apparatuses known to thoseskilled in the art. In a typical method, at least one elastomer isadmixed with at least one mastication processing aid, which for purposesof the invention includes one or more non-stick and/or degradabilityinducing components, and agitated for a period of from 1 to 30 minutes.The remaining ingredients, such as the texture-modifier and/or softenerare then admixed, either in bulk or incrementally, while the gum basemixture is blended again for 1 to 30 minutes.

The products may be prepared using standard techniques and equipmentknown to those skilled in the art, which processes generally involvemelting the gum base, incorporating the desired ingredients while mixingand forming the batch into individual chewing gum pieces. The apparatususeful in accordance with the embodiments described herein includesmixing and heating apparatuses well-known in the chewing gummanufacturing arts, and therefore the selection of the specificapparatus will be apparent to the artisan. For general chewing gumpreparation processes which are useful in some embodiments see U.S. Pat.Nos. 4,271,197 to Hopkins et al., 4,352,822 to Cherukuri et al. and4,497,832 to Cherukuri et al., each of which is incorporated herein byreference in its entirety.

For instance, center-fill chewing gum embodiments may include acenter-fill region, which may be a liquid or powder or other solid, anda gum region. Some embodiments also may include an outer gum coating orshell, which typically provides a crunchiness to the piece wheninitially chewed. The outer coating or shell may at least partiallysurround the gum region. Center-fill chewing gums and methods ofpreparing same are more fully described in assignee's co-pending U.S.patent application Ser. No. 10/925,822, filed on Aug. 24, 2004 andassignee's co-pending U.S. patent application Ser. No. 11/210,954, filedon Aug. 24, 2005, both entitled “Liquid-Filled Chewing Gum Composition,”the contents of both of which are incorporated herein by reference.

Some other chewing gum embodiments may be in a compressed gum format,such as, for example, a pressed tablet gum. Such embodiments may includea particulate chewing gum base, which may include a compressible gumbase composition and a tableting powder. Compressed chewing gums aremore fully described in assignee's co-pending U.S. ProvisionalApplication No. 60/734,680, filed on Nov. 8, 2005, and entitled“Compressible Gum System,” the contents of which are incorporated hereinby reference.

The features and advantages of the present invention are more fullyshown by the following examples which are provided for purposes ofillustration, and are not to be construed as limiting the invention inany way.

EXAMPLES Example 1

TABLE 1 INVENTIVE GUM BASE COMPOSITIONS A-F % by weight Component A B CD E F Polyvinylacetate (Vinnapas B 30 sp) 42.96 42.96 42.96 32.65 30.9330.93 Triacetin 7.04 7.04 7.04 5.35 5.07 5.07 GMS¹ 2.86 5.71 4.29 9.148.29 8.29 Butyl Rubber 0 0 0 0 0 0 Polyisobutylene (Oppanol B 50 SF) 105 10 5 10 5 Hydrogenated cottonseed oil 70° C. 7.14 14.29 10.71 22.8620.71 20.71 melting temperature Hydrogenated cottonseed oil 45° C. 10 55 5 5 10 melting temperature Talc 20 20 20 20 20 20 Total 100 100 100100 100 100¹acronym for glycerol monostearate

TABLE 2 INVENTIVE GUM BASE COMPOSITIONS G-I Component G H IPolyvinylacetate (Vinnapas B 30 sp) 30.93 42.96 35.91 Triacetin 5.077.04 5.89 GMS 6.86 4.29 6.8 Butyl Rubber 0 0 0 Polyisobutylene (OppanolB 50 SF) 10 5 7.2 Hydrogenated cottonseed oil 70 C. melting 17.14 10.7117 temperature Hydrogenated cottonseed oil 45 C. melting 10 10 7.2temperature Talc 20 20 20 Total 100 100 100

Gum bases are prepared as set forth in Tables 1-2 above. In particular,inventive gum base compositions A-I are prepared as follows:

A Master Batch (masticated elastomer) was prepared in the followingmanner:

Elastomer (1250 grams) was put in 3000 ml kettle heated to 128° C. andwas mixed for 15 minutes. Hydrogenated cottonseed oil with a meltingpoint of about 70° C. (1250 grams) was added over a 90 minute period.Glycerol monohydrate (500 grams) was added over a period of 15 minutes.The batch was mixed for another 20 minutes to fully homogenize.

Gum Base

Gum base was then prepared from the Master Batch. Polyvinyl acetate(1200 grams) was added in the 3000 ml kettle heated to 128° C. and wasmixed for 15 minutes. Master Batch (720 grams) prepared as previouslydescribed was added and mixed for 10 minutes. Hydrogenated cottonseedoil with a melting point of about 40° C. (283 grams) was added and mixedfor 10 minutes. Triacetin (197grams) was added and mixed for 10 minutes.Talc (600 grams) was added and mixed for 20 minutes to obtain ahomogeneous mixture.

Example 2

Inventive chewing gum compositions using the inventive gum basecompositions A-I were chewed for 30 minutes and the cuds deposited on aconcrete brick inside sample holders made out of 1.25 cm diameter PVCpipe. FIGS. 1A and 1B are photographs that illustrate how gum sampleswere applied to a brick and subjected to an adhesion test as describedherein. The cuds were compressed to imbed them in the concrete. Thebrick with the imbedded cuds was conditioned for 72 hours at roomtemperature. Instron Corporation (Norwood, Mass.) universal materialtesting machine was used to measure the force required to remove thecuds from the concrete surface. When the sample was completely removedoff the surface of the concrete the reading was a true measurement ofadhesion. Reliable adhesion reading could not be obtained for the testedcommercial samples since they broke apart (cohesive failure) duringtesting. The adhesion reading for those samples was assumed to be higherthan the obtained reading for cohesive failure. Higher adhesion readingsat room temperature are indicative of greater stickiness of the gum.

The inventive chewing gum bases contained a high melting point fat(i.e., hydrogenated cottonseed oil having a melting temperature of about70° C.) and a low melting point fat (i.e., hydrogenated cottonseed oilhaving a melting point of about 40° C.).

Moreover, two commercially available chewing gum products, one soldunder the trademark Freedent Peppermint by William Wrigley Jr., Companyand the other sold under the trademark Orbit by William Wrigley, Jr.,Company, also were deposited in a ½″ PVC pipe and applied onto the brickin the same manner used with respect to inventive chewing gum bases A-I.The Freedent product is sold as a product that “Won't stick to mostdental work™”.

The maximum breaking force of each of the samples was measured using anInstron testing machine. The testing was done at room temperature at aspeed of 1 inch/minute. The results are set forth in Table 3 below.TABLE 3 MAXIMUM BREAKING FORCE TO REMOVE GUM CUD FROM BRICK OF EACH GUMSAMPLE Composition Maximum Breaking Force lbs./in.² Freedent Peppermint 3.12* Orbit  1.21* A 1.73 B 2.20 C 2.04 D 0.04 E 0.04 F 0.05 G 0.05 H0.70 I 1.79*Gum sample broke apart before it could be removed from the surface.This is indicative of cohesive failure and is indicative of an evenhigher adhesive value.

Furthermore, a photograph of any cud residue remaining on the brickafter the application of removal force to each of the samples is shownin FIGS. 2-13. In particular, FIG. 2 is a photograph of any cudremaining on the brick after the application of a removal force toInventive Gum Sample A. FIG. 3 is a photograph of any cud remaining onthe brick after the application of a removal force to Inventive GumSample B. FIG. 4 is a photograph of any cud remaining on the brick afterthe application of a removal force to Inventive Gum Sample C. FIG. 5 isa photograph of any cud remaining on the brick after the application ofa removal force to Inventive Gum Sample D. FIG. 6 is a photograph of anycud remaining on the brick after the application of a removal force toInventive Gum Sample E. FIG. 7 is a photograph of any cud remaining onthe brick after the application of a removal force to Inventive GumSample F. FIG. 8 is a photograph of any cud remaining on the brick afterthe application of a removal force to an Inventive Gum Sample G. FIG. 9is a photograph of any cud remaining on the brick after the applicationof a removal force to Inventive Gum Sample H. FIG. 10 is a photograph ofany cud remaining on the brick after the application of a removal forceto Inventive Gum Sample I. FIG. 11 is a photograph of any cud remainingon the brick after the application of a removal force to Inventive GumSample J. FIG. 12 is a photograph of any cud remaining on the brickafter the application of a removal force to the Freedent Gum Sample.FIG. 13 is a photograph of any cud remaining on the brick after theapplication of removal force to the Orbit Gum Sample.

As is apparent from Table 3 above and the photographs attached as FIGS.2-11, chewing gums made from inventive chewing gum base compositions allcould be completely or substantially removed from the brick. TheFreedent Peppermint and Orbit samples broke apart cohesively and werenot able to be removed from the brick surface as seen in FIGS. 12 and13.

Example 3

TABLE 4 INVENTIVE GUM BASE COMPOSITIONS M-S % by weight Component M N OP Q R S Polyvinylacetate (Vinnapas B 30 sp)¹ 42.98 32 15 43 40 43 40Polyvinylacetate (Vinapas B 1.5 sp)² 0 0 28 0 0 0 0 Triacetin 2.58 5.252.46 7.05 6.56 7.05 6.56 GMS³ 18.15 17.75 6.54 4.95 4 4 4.44 ButylRubber 9.55 0 0 0 0 10 8 Polyisobutylene (Oppanol B 50 SF)⁴ 0 10 10 1010 0 0 Hydrogenated cottonseed oil 70° C. 9.55 15 18 15 10 10 8 meltingtemperature Hydrogenated cottonseed oil 45° C. 0 0 0 0 9.44 5.95 6melting temperature Talc 17.19 20 20 20 20 20 20 Starch 0 0 0 0 0 0 7Total 100 100 100 100 100 100 100¹available from Wacker Specialties²available from Wacker Specialties³acronym for glycerol monostearate⁴available from BASF Corp.

Gum base compositions are prepared as set forth in Table 4 above. Inparticular, inventive gum bases M-S are prepared in similar manner asdescribed for the compositions described in Tables 1 and 2.

Example 4

TABLE 5 INVENTIVE GUM BASE COMPOSITION T Component % by weight PVAc 3040 Triacetin 6.56 Polyethylene Wax AC6 5 GMS 4 PIB B50 10 HydrogenatedCottonseed Oil 10 Partially Hydrogenated Cottonseed Oil 4.44 Talc 20

An additional inventive gum base is shown in Table 5 above. Thenon-stick properties of the gum base were not affected by theincorporation of the polyethylene wax AC6 therein, which is aconventional softening component used in chewing gum base compositions.

Example 5

Table 6 below provides an example of a sugared chewing gum compositionuseful with any of the inventive gum base compositions. TABLE 6 SUGAREDREDUCED-STICKINESS CHEWING GUM COMPOSITIONS Component % grams Gum base28 70 Corn syrup (glucose) 14 35 Sugar pulverized 56 140 NaturalPeppermint oil 2 5 Total 100 250

A gum product can be prepared as set forth in Table 7 using any of theinventive chewing gum bases.

Example 6

Table 7 provides an example of a sugarless chewing gum compositionuseful with any of the inventive gum base compositions. TABLE 7SUGARLESS REDUCED-STICKINESS CHEWING GUM COMPOSITIONS Gum Sugarless %grams Inventive gum base 30 75 Sorbitol 46.8 117 Maltitol 9.9 24.75Peppermint flavor 3 7.5 Glycerin 5 12.5 Acesulfame K 0.1 0.25 Aspartame0.2 0.5 Calcium Carbonate 5 12.5 Total 100 250

Example 7

The glass transitions of butyl rubber (BR) and styrene rubber (SBR) gumbase samples were determined using modulated differential scanningcalorimetry (DSC). Additionally, the glass transitions (Tg) of gum basesamples AA-DD having the components set forth in Table 8 below weredetermined using DSC. In particular, all of the samples were heatedunder nitrogen purge from −100° C. to 200° C. at 3° C. per minute. Theinstrument used to measure the glass transition was a TA Instrument 2920MDSC. Additionally, the melt endotherms for each of the samples weredetermined using modulated differential calorimetry. TABLE 8 INVENTIVEAND COMPARATIVE GUM BASE COMPOSITIONS % by weight Comparative InventiveComparative Inventive Master Master Master Master Compo- Batch Gum BatchGum Batch Gum Batch Gum nent Base AA Base BB Base CC Base DD Butyl 50%50% — — Rubber Styrene — — 50% 50% Butadiene Rubber Resin¹ 50% — 50% —Fat² — 50% — 50%¹Resin glycerol ester of wood rosin (RS-5).²Hydrogenated cottonseed oil having a melting point of 70° C.

Comparative Master Batch Gum Base composition AA was prepared bymasticating butyl rubber with resin while Inventive Master Batch GumBase composition BB was prepared by masticating butyl rubber with a fat.Moreover, Comparative Master Batch Gum Base CC composition was preparedby masticating styrene butadiene rubber with resin, while InventiveMaster Batch Gum Base DD composition was prepared by masticating styrenebutadiene with fat. Although a master batch process was used to make thegum base, other processes such as a one-step, continuous kettle processor continuous extrusion process may be used.

The glass transitions of each of the samples are set forth in Table 9below. Moreover, the melt endotherms for each of the samples are setforth in Table 10 below: TABLE 9 Glass Transitions Sample (Tg) butylrubber (BR) −66° C. styrene butadiene rubber (SBR) −30° C. ComparativeMaster Batch Gum Base −61° C., 33° C. Composition AA Inventive MasterBatch Gum Base −66° C. Composition BB Comparative Master Batch Gum Base −5° C. Composition CC Inventive Master Batch Gum Base −29° C.Composition DD

TABLE 10 Sample Melt Endotherms butyl rubber — styrene butadiene rubber— Comparative Gum Base AA — Inventive Gum Base BB 62° C. Comparative GumBase CC — Inventive Gum Base DD 62° C.

As is apparent from Table 9, the Tg of the inventive Master BatchComposition BB gum base containing butyl rubber masticated with fat wasthe same as the Tg of the sample containing only butyl rubber. Moreover,as is further apparent from Table 9 above, the Tg of the inventive gumbase Master Batch DD containing styrene butadiene rubber masticated withfat was only one degree different (greater) than the Tg of SBR rubberalone. Accordingly, the Tg of the inventive Master Batch gum basecompositions BB and DD did not change or substantially change uponmastication with a fat as compared to the elastomer alone. In contrast,as is further apparent from the Comparative AA and CC compositions inTable 9 above, mastication with a resin, i.e., a solvent plasticizertraditionally used for rubber mastication, increased the Tg of butylrubber by at least five degrees (5° C. ) and increased the Tg of styrenebutadiene styrene rubber by at least twenty five degrees (25° C.).

Furthermore, each of the Inventive Master Batch gum base samples BB andDD contained crystalline fat in a separate phase, as each of thosesamples exhibited a melt endotherm at 62° C. Accordingly, InventiveMaster Batch gum bases BB and DD contain domains of crystalline fat inaccordance with the present invention.

Example 8

TABLE 11 INVENTIVE GUM BASE COMPOSITIONS Component % Weight % WeightPolyvinyl acetate (Vinnapass B-30) 40%  28% Polyvinyl acetate laurate(Vinnapass B — 13.5%  500/20 VL) Polyisobutylene (Oppanol B 50 SF) 10%6.5% Hydrogenated cottonseed oil (melting point 10% 6.5% 70° C.)Hydrogenated cottonseed oil (melting point 9.44%    25% 45° C. Triacetin6.56%   4.4% Glycerol monostearate  4% 2.6% Talc 20% 13.5% Street Test

Gum base was prepared using the above compositions and incorporated intothe chewing gum composition of Table 7 to make chewing gum products. Theresultant chewing gums were chewed for 30 minutes and the cuds weredeposited on an asphalt parking lot. The cuds were further imbedded inthe asphalt by a weighted object for about ten (10) seconds.Simultaneously commercially distributed gums (Freedent and Orbit fromWrigley's and Mintaburst from Cadbury Adams) were deposited and imbeddedin the asphalt next to the inventive formulations in a similar fashion.After 24 hours more than 50% of the inventive cuds were removed bypedestrian and automobile traffic. The remaining inventive cuds couldeasily be completely removed without leaving residue by scraping themwith a spatula. Attempts to remove the cuds of the commercial gumsrequired substantially more effort and resulted only in partial removalof the cud, i.e., the residues constituted about 10 to 30% of theoriginal weight of the gum product and covered the original area of thecud.

Example 9

This example demonstrates embodiments of the invention which containdistinct domains. Master Batch Gum base (i.e., masticated elastomer)samples EE-KK having the formulations set forth in Table 12 below wereprepared by in accordance with the methods discussed herein. Gum basemaster batch Samples GG-KK are examples of embodiments which contain atleast one non-stick inducing component which is a fat or oil having morethan twelve carbon atoms. All of the samples were subjected tophotomicroscopy using polarized light and the crystal or domainformulations were clearly present. Photomicrographs of each of samplesEE-KK are shown in FIGS. 14-20. TABLE 12 GUM BASE COMPOSITIONS % byweight Component EE FF GG HH II JJ KK butyl rubber 50 50 41.6 — 0 50 50polyisobutilene 0 0 0 41.6 0 0 0 styrene butadiene 0 0 0 41.6 0 0 rubberresin 50 0 0 — 0 0 0 medium chain 0 50 0 — 0 0 0 triglyercides (MCTs)¹“Non-Stick Inducing 0 0 41.6 41.6 41.6 50 0 Component”² oil containingmore 0 0 0 0 0 0 50 than 12 carbon atoms³ GMS 0 — 16.8 16.8 16.8 0 0Total 100 100 100 100 100 100 100¹Triglycerides containing no more than twelve carbon atoms.²Hydrogenated cottonseed oil (m.p. 70° C.)³Palm kernel oil.

By way of background, when polarized light passes through a liquid orother uniform phase, a photograph of the liquid or other uniform phasewill appear dark as there is no birefringence. However, when polarizedlight passes through a discontinuous phase containing a crystalline orother structure in a separate phase, a photograph of the discontinuousphase will appear as a bright image as a result of birefringence of thecrystalline or other structure in a separate phase, i.e., as a result ofthe crystalline or other structure in the separate phase beingilluminated by polarized light.

As is apparent from FIGS. 14 and 15 the Master Batch gum basecompositions not containing a non-stick inducing component of thepresent invention (i.e., gum bases EE and FF) were dark, indicating thatthe absence of a discontinuous phase. It should be noted that due to thepresence of air bubbles, there are a few large bright spots. These arenot attributable to the presence of separate domains, but are due to therefraction of light off the bubble. However, as is apparent from FIGS.16-20, the photographs of the gum base Master Batch compositionscontaining at least one non-stick inducing component (i.e., inventivegum base Master Batches GG-KK) all show overall lighter images (light incolor), indicating the presence of a discontinuous phase and evidencingcrystallization of the non-stick inducing component (i.e. the fat or oilcontaining more than 12 carbon atoms) to form domains.

Example 10 Inventive Gum Base Compositions Incorporating Low Amounts ofConventional Elastomer Solvents

The following inventive gum base compositions were prepared. Thesecompositions included a combination of the non-stick inducing componentswith conventional elastomer solvents (5%). These gum base compositionswere incorporated into the chewing gum composition of Table 7. Thechewing gums formed therefrom maintained reduced stickiness andnon-stick properties even in the presence of a small amount of elastomersolvent. TABLE 13 INVENTIVE GUM BASE COMPOSITIONS Component Weight %Polyvinyl acetate 38 40.00 Polyisobutylene 9.5 10.00 Glycerolmonostearate 3.8 4.00 High melting fat (melting point 70° C.) 9.5 10.00Low melting fat (melting point 45° C.) 8.97 4.44 Triacetin 6.23 6.56Talc 19.00 20.00 Glycerol ester of resin (elastomer solvent)¹ 5.00 5.00¹Available from Hercules Corp.

Example 11

A study was conducted to measure the molecular changes occurring inchewing gum when exposed to sunlight with and without the presence ofphotosensitizer. The molecular structure of the polymers (elastomers) isrelated to their physical properties. The adhesion is strongly affectedby the molecular weight of the polymer. For instance, chewing gumcompositions frequently use polysibutylene (PIB). When all otherconditions are the same, the molecular mass of the polymer widelydetermines the adhesiveness of the polymer. Low molecular weight PIBadheres to most surfaces and poses a problem of handling the materialbecause of its stickiness. On the other hand, high molecular weight PIBhas been discovered to be not adhesive and exhibits a very weak tendencyto cold flow. The adhesiveness of the polymers may be defined by theirability to form weak bonds with the adjacent surfaces. In order to formthese weak bonds, the polymer has to come in close proximity to theadjacent surface. This may be achieved faster and easier by smallermolecules than the larger molecules. It has been discovered that apolymer of the same chemical composition may generally adhere more if ithas relatively lower molecular weight.

Light may induce changes in the elastomer polymers such as crosslinking,degradation and oxidation. This process occurs in the materials whenexposed to the environment. However, the rate at which the photo-inducedreactions are occurring is slow to have noticeable impact on thephysical properties of the polymers. It has been discovered thatphotosensitizers such as chlorophyll, when added to compositionscontaining elastomers accelerate the photo-induced reactionssignificantly.

Gum base compositions were made with three different types of elastomer,namely polyisbutylene (PIB), butyl rubber (BR), and styrene butadienerubber (SBR). Each type of gum base composition (PIB, BR and SBR) wasdivided into two samples; to the first sample 0.1% chlorophyll was addedas a photosensitizer. The other was left as a control sample. Theseinventive gum base compositions are set forth in Table 14 below. TABLE14 INVENTIVE GUM BASE COMPOSITIONS Component LL MM NN OO PP QQPolyvinylacetate 40.0 40.0 40.0 39.96 40.0 40.0 Polyisobutylene 10.0 — —9.99 — — Butyl Rubber — 10.0 — — 9.99 — Styrene Butadiene Rubber — —10.0 — — 9.99 Hydrogenated Cottonseed Oil 10.0 10.0 10.0 9.99 9.99 9.99(melting point 70° C.) Hydrogenated Cottonseed Oil 9.44 9.44 9.44 9.439.43 9.43 (melting point 45° C.) Triacetin 6.56 6.56 6.56 6.55 6.55 6.55Glycerol Monostearate 4.0 4.0 4.0 4.0 4.0 4.0 Filler 20.0 20.0 20.019.98 19.98 19.98 Chlorophyll — — — 0.1 0.1 0.1

Each gum base was then incorporated into chewing gum compositions asshown in Table 15 below. TABLE 15 INVENTIVE CHEWING GUM COMPOSITIONSComponent RR SS TT UU VV WW Gum Base LL 30 — — — — — Gum Base MM — 30 —— — — Gum Base NN — — 30 — — — Gum Base OO — — — 30 — — Gum Base PP — —— — 30 — Gum Base QQ — — — — — 30 Sorbitol 49.3 49.3 49.3 49.3 49.3 49.3Maltitol 10.4 10.4 10.4 10.4 10.4 10.4 Glycerin 3.0 3.0 3.0 3.0 3.0 3.0Acesulfame K 0.1 0.1 0.1 0.1 0.1 0.1 Aspartame 0.2 0.2 0.2 0.2 0.2 0.2Peppermint Flavor 2.0 2.0 2.0 2.0 2.0 2.0 Calcium Carbonate 5.0 5.0 5.05.0 5.0 5.0Results

The samples of BR and PIB without chlorophyll were easier to remove andleft fewer residues than the samples of SBR without chlorophyll. Theaddition of chlorophyll hindered the removal of the PIB-containingsamples, but improved the removal of the BR and SBR samples.

Samples were then tested for molecular weight changes to the polymers.The results are shown in Tables 16-17 below. Additionally, FIGS. 21-23show the results of adhesion tests on brick surfaces for the BR, PIB andSBR containing samples. The tests were conducted as previouslydiscussed.

FIG. 21 shows the sample cuds of chewing gum made using PIB. The leftside of the Figure shows gum containing chlorophyll. The right side ofthe Figure does not contain chlorophyll (control). As is apparent, bothsides showed substantial removal from the brick, with minor residue.

FIG. 22 shows the sample cuds of chewing gum made using BR gum. The leftside of this Figure contains chlorophyll and the right side of theFigure is the control with no chlorophyll. As is apparent, both sidesshowed substantial removal from the brick, with minor residue.

FIG. 23 shows the sample cuds of chewing gum made using SBR. The leftside contains chlorophyll and the right side is the control with nochlorophyll. As is apparent, the left side which contained chlorophyllshowed substantially less residue than the right side withoutchlorophyll.

The sample containing PIB had a slight increase in both molecular weightand molecular number of PVAc when chlorophyll was added. There wasanother compound detected with solubility similar to PVAc. The PIBsample containing chlorophyll had reduced average molecular weight andlower molecular weight number after exposure to sunlight. TABLE 16MOLECULAR WEIGHT OF PIB CHEWING GUMS Average Molecular Molecular WeightWeight (Mw), Number (Mn), Composition Daltons Daltons RR (PIB withoutPoly (vinyl acetate) 1.282 × 10⁶ 1.281 × 10⁶ chlorophyll) Poly(isobutylene) 1.803 × 10⁸ 1.452 × 10⁸ UU (PIB with Poly (vinyl acetate)8.440 × 10⁶ 3.076 × 10⁶ chlorophyll) Unknown peak 9.334 × 10⁶ 5.499 ×10⁶ Poly (isobutylene) 1.000 × 10⁸ 4.578 × 10⁶

Subsequent to exposure to sunlight, BR samples had a decrease in theaverage molecular weight and molecular weight number of the PVAc whenchlorophyll was added. The chlorophyll had the opposite effect on the BRfraction, i.e. both molecular weight average and molecular numberincreased. The increase in the molecular number was more pronounced thanthe increase in the molecular number. TABLE 17 MOLECULAR WEIGHT OF BRCHEWING GUMS Average Molecular Molecular Weight Weight (Mw), Number(Mn), Composition Daltons Daltons SS (BR without Poly (vinyl acetate)1.449 × 107 1.066 × 10⁷ chlorophyll) Butyl rubber 1.658 × 10⁸ 3.815 ×10⁶ VV Poly (vinyl acetate) 6.811 × 10⁶ 6.015 × 10⁵ Unknown peak 4.699 ×107 5.653 × 10⁶ Butyl rubber 6.252 × 10⁸ 1.447 × 10⁸

Subsequent to exposure to sunlight, the SBR samples showed similar trendas the BR samples. There was decrease in the average molecular weight ofthe PVAc when chlorophyll was added. The molecular number of the PVA washigher when chlorophyll was added. Both the molecular weight average andthe molecular number of the SBR increased. TABLE 18 MOLECULAR WEIGHT OFSBR CHEWING GUMS Average Molecular Molecular Weight Weight (Mw), Number(Mn), Composition Daltons Daltons TT (SBR without Poly (vinyl acetate)1.4400 × 10⁷  9.327 × 10⁵ chlorophyll) Styrene butadiene 2.680 × 10⁶2.278 × 10⁶ rubber WW(SBR with Poly (vinyl acetate) 6.011 × 10⁶ 1.642 ×10⁶ chlorophyll) Unknown peak 5.320 × 10⁷ 3.715 × 10⁶ Styrene butadiene5.683 × 10⁸ 5.741 × 10⁷ rubber

Free radicals generated by the chlorophyll may act in a different waydepending on the system they are in. They may cause several reactions inthe polymers, such as crosslinking, degradation and oxidation dependingon the structure of the compounds they encounter. The level of theoxidation was not measured in this study, only crosslinking anddegradation as witnessed by changes in the molecular weight wasmeasured. The changes in the poly (vinyl acetate) (PVAc) were notexpected to have significant impact on the gum stickiness. However, thechanges in the molecular weight of the rubbers proved to havesignificant impact on the stickiness of the samples.

Subsequent to exposure to sunlight, the PIB containing sample had slightincrease in both molecular weight and molecular number of PVAc whenchlorophyll was added, suggesting that the PVAc crosslinked either withitself or with the PIB. The compound detected with solubility similar toPVAc may be this reaction product. The PIB had reduced average molecularweight and lower molecular weight number. This is consistent withreactions of degradation. One high molecular weight polymer moleculegives rise to several molecules with much lower molecular weight upondegradation. Low molecular weight PIB was quite sticky. The decrease inthe molecular weight of the PIB resulted in the increase in thestickiness of the PIB samples.

The higher increase in the molecular weight number as compared toincrease in the average molecular weight of the BR samples could beexplained by the lower amounts of low molecular weight polymer fractionas a result of crosslinking. Low molecular weight rubber was a biggercontributor to stickiness due to its higher mobility. The reduction inthe lower molecular weight fraction and the increase of the averagemolecular weight of the rubber is believed to explain the observedreduction of gum stickiness.

Subsequent to exposure to sunlight, the SBR samples showed a largeincrease in both the molecular weight number and the average molecularweight. This is believed to explain the largest decrease in thestickiness observed physically when chlorophyll was added.

As seen from the above results, the chlorophyll addition reduced theadhesion of compositions containing unsaturated rubbers (BR and SBR)after exposure to sunlight. This observation was confirmed by theincrease in both the molecular weight and the molecular number of theserubbers.

Example 12

This examples demonstrates how the incorporation of a polymer containingat least one hydrolyzable unit (particularly, a GANTREZ® copolymer) ingum bases that are exposed to conditions of high pH (e.g., pH 12.0)promotes the breakdown of the gum bases as compared to gum bases that donot contain such a polymer.

3-kilogram batches of four gum bases #1-#4 were prepared in accordancewith Tables 19-22, respectively, below. TABLE 19 GUM BASE #1 MIXINGWEIGHT WEIGHT TIME COMPONENT (%) (g) STEAM (minutes) Butyl Rubber 5.00150.00 On Polyisobutylene Oppanol 14.00 420.00 On 5 12 (PIB Oppanol 12)¹Material RS Ester 5² 7.00 210.00 Off Calcium carbonate 19.00 570.00 Off15 PVA Vinnapas B30³ 27.00 810.00 On 5 Material HO⁴ 15.00 450.00 On 5Paraffin 4.00 120.00 On 3 Material NL (Lecithyn) 1.00 30.00 1 GMS⁵ 3.0090.00 On 1 Triacetin 5.00 150.00 On 15 TOTALS 100.00 3000.00 42.00¹In Tables 19-22 herein, PIB Oppanol 12 is an acronym forPolyisobutylene Oppanol 12.²In Tables 19-22 herein, Material RS Ester 52 is a glycerol ester ofpartially hydrogenated refined wood rosin.³In Tables 19-22 herein, PVA is an acronym for polyvinylacetate.⁴In Tables 19-22 herein, Material HO is a hydrogenated blend ofcottonseed oil and soybean oil with a melting temperature of about 70°C.⁵In Tables 19-22 herein, GMS is an acronym for glycerol monostearate.

TABLE 20 GUM BASE #2 MIXING WEIGHT WEIGHT TIME COMPONENT (%) (g) STEAM(minutes) Butyl Rubber 10.00 300.00 On PIB Oppanol 12 10.00 300.00 On 5Material RS Ester 5 5.00 150.00 Off Luzenac 225 Talc 10.00 300.00 Off 10Material RS Ester 5 10.00 300.00 Off Luzenac 225 Talc 9.00 270.00 Off 10PVA Vinnapas B17 23.00 690.00 On 5 Material HO 10.00 300.00 On 5Paraffin 7.00 210.00 On 3 Material NL (Lecithyn) 1.00 30.00 On 1 GMS1.00 30.00 On 1 Triacetin 4.00 120.00 On 15 TOTALS 100.00 3000.00 47.00

TABLE 21 GUM BASE #3 MIXING WEIGHT WEIGHT TIME COMPONENT (%) (g) STEAM(minutes) Butyl Rubber 10.00 300.00 On PIB Oppanol 12 10.00 300.00 On 5Material RS Ester 5 5.00 150.00 Off Luzenac 225 Talc 10.00 300.00 Off 10Material RS Ester 5 10.00 300.00 Off Luzenac 225 Talc 9.00 270.00 Off 10PVA Vinnapas B17 4.00 120.00 On 5 PVA Vinnapas B1.5 25.00 750.00 OnMaterial HO 7.00 210.00 On 5 Paraffin 5.00 150.00 On 3 Material NL(Lecithyn) 1.00 30.00 1 GMS 3.00 90.00 On 1 Triacetin 1.00 30.00 On 15TOTALS 100.00 3000.00 47.00

TABLE 22 GUM BASE #4 MIXING WEIGHT WEIGHT TIME COMPONENT (%) (g) STEAM(minutes) SBR 1028¹ 5.00 150.00 On PIB Oppanol 12 15.00 450.00 On 5Material RS Ester 5 5.00 150.00 Off Calcium carbonate 10.00 300.00 Off10 Material RS Ester 5 9.00 270.00 Off Calcium carbonate 9.00 270.00 Off10 PVA Vinnapas B30 20.00 600.00 On PVA Vinnapas B1.5 5.00 150.00 On 5Material HO 10.00 300.00 On 5 Paraffin 5.00 150.00 On 3 Material NL(Lecithyn) 1.00 30.00 1 GMS 2.00 60.00 On 1 Triacetin 4.00 120.00 On 15TOTALS 100.00 3000.00 47.00¹SBR is an acronym for styrene rubber.

Two 270 g batches of each of the gum bases #1-#4 were then individuallysoftened at 80° C. in a 2 kg Z-blade mixer. GANTREZ® AN 169 copolymerwas then added to one of the 270g samples of each of the gum bases #1-4in an amount that was 5% w/w of each of the gum bases #1-#4 to forminventive gum bases aa-dd. The batches to which GANTREZ® AN 169copolymer was not added are referred to herein as control gum bases a-d.

For the samples to which GANTREZ® AN 169 copolymer was to be added, 13.5g GANTREZ® AP copolymer was dry-mixed with 499 g sorbitol powder beforethe GANTREZ® copolymer was added to the softened gum bases. GANTREZ® AN169 copolymer is a copolymer of methyl vinyl ether and maleic anhydrideand has a molecular weight range of about 200,000 to about 2,000,000.Separately, 170 g maltitol syrup (Lycasin 80/55), 30 g Mannitol 60, 20 gglycerol, 2 g aspartame, and 1 g acesulfame-K were mixed together andadded to the sorbitol/gum base blend and mixed in a Z-blade mixer for 1hr at 80° C. Finally, 8 ml Trebor Extra Strong mint flavor oil was addedand mixed for an additional 2 minutes.

Each batch of finished gum base was then removed from the Z-blade mixerand cooled, yielding four finished gum products containing GANTREZ®copolymer (i.e., inventive gum products aa-dd) and four finished gumproducts not containing GANTREZ® copolymer (i.e., a-d). All of thefinished gum products were then stored in sealed plastic bags.

A portion of each of the eight finished gums was rolled using a Rondoroller to 5 mm thick slabs. Individual pieces were bored from the slabusing a No. 11 cork borer with a diameter of 15 mm. Each piece weighedapproximately 1.5 g. The slabs and individual pieces were stored in a20° C. incubator.

Individual pieces of each of the finished gum products a-d and aa-ddwere placed in an Erweka DRT-1 chewing gum machine between two nylonnets. The gap between the jaws was set to 2.5 mm. The pieces then werechewed mechanically at 40 strokes per minute for 30 minutes in 20 ml0.1M sodium phosphate buffer at pH 8.0 (to simulate the pH of the mouth)to form cuds. At the end of the 30 minutes, the buffer was removed witha syringe and stored at 20° C. until further use.

An additional 20 ml of 0.1M sodium phosphate buffer at pH 12.0 was thenintroduced to the Erweka chewing machine, and the cuds were subjected toan additional 30 minutes of chewing at 40 strokes per minute. Thisbuffer was then removed with a syringe and stored at −20° C.

Frozen supernatants from the Erweka chewing machine were completelythawed and their turbidity measured in a Hach Analytical Nephelometer.Samples were diluted so that they could be compared with either 10 or100 nephelometric turbidity unit (ntu) standards.

The above-described experiment was carried out three times for each gumproduct containing a GANTREZ® copolymer (i.e., gum products aa-dd) andfor each gum base product not containing a GANTREZ® copolymer (i.e., gumproducts a-d). The turbidity data from each of the three trials is shownbelow in Table 23 and summarized in the bar graph shown in FIG. 24.Turbidity was measured for the purpose of demonstrating the relativeamounts of hydrolysis by-product at various pHs. Higher turbidityindicates higher hydrolytic breakdown of the chewing gum. TABLE 23TURBIDITY DATA TRIAL TRIAL TRIAL #1 - #2 - #3 - AVGER- TURBID- TURBID-TURBID- AGE × DILU- ITY ITY ITY AVER- DILU- GUM PRODUCT TION (ntu) (ntu)(ntu) AGE TION a - No GANTREZ ® copolymer pH 8.0 10 3.3 1.8 1.9 2.3323.3 b - No GANTREZ ® copolymer pH 8.0 10 3.8 2.5 1.5 2.60 26.0 c - NoGANTREZ ® copolymer pH 8.0 10 3.4 2.4 1.2 2.33 23.3 d - No GANTREZ ®copolymer pH 8.0 10 2.8 2.1 2.8 2.57 25.7 a - No GANTREZ ® copolymer pH12.0 10 22 32 10 21.33 213.3 b - No GANTREZ ® copolymer pH 12.0 10 2.83.6 2.4 2.93 29.3 c - No GANTREZ ® copolymer pH 12.0 10 2.4 2.3 7.6 4.1041.0 d - No GANTREZ ® copolymer pH 12.0 10 22 63 13 32.67 326.7 aa - 5wt. % GANTREZ ® copolymer pH 8.0 10 15 13 27 18.33 183.3 bb - 5 wt. %GANTREZ ® copolymer pH 8.0 10 6.1 17 29 17.37 173.7 cc - 5 wt. 5%GANTREZ ® copolymer pH 8.0 10 3.2 2.7 2.8 2.90 29.0 dd - 5 wt. %GANTREZ ® copolymer pH 8.0 10 5.8 15 6.9 9.23 92.3 aa - 5 wt. %GANTREZ ® copolymer pH 12.0 30 88 100 100 96.00 2880.0 bb - 5 wt. %GANTREZ ® copolymer pH 12.0 30 20 45 20 28.33 849.9 cc - 5 wt. %GANTREZ ® copolymer 12.0 50 40 25 17 27.33 1366.5 dd - 5 wt. % GANTREZ ®copolymer pH 12.0 50 80 80 60 73.33 3666.5

As is apparent from Table 23 and FIG. 24, the chewing gum piecesextracted at pH 8.0 that contained 5% GANTREZ® copolymer in the gumbases (i.e., gum products aa-dd) all showed higher turbidity values, onaverage, than those pieces not containing GANTREZ® copolymer (i.e., gumproducts a-d) which were extracted at pH 8.0. In particular, all of thepieces from the gum products not containing GANTREZ® copolymer had verylow turbidity values at pH 8.0. Accordingly, it may be assumed that atpH 8.0 there will be very little breakdown of the chewing gum cudsthemselves. Rather, the very low turbidity observed is likelyattributable to the solubilization of the sugar replacements (polyols)and sweeteners.

Although slightly more turbidity was observed at pH 12.0 for gumproducts B and C, gum products A and D showed roughly an order ofmagnitude increase in turbidity at pH 12.0 as compared to the turbidityof those samples at pH 8.0.

As is further apparent from Table 23 and FIG. 24, the turbiditymeasurements of all of the gum products containing GANTREZ® copolymer(i.e., gum products aa-dd) which were extracted at pH 12.0 were greaterthan the turbidity measurements of all of the gum products (i.e., gumproducts a-d) not containing GANTREZ® copolymer which were extracted atpH 12.0. Moreover, the turbidity measurements for the gum productscontaining GANTREZ® copolymer (i.e., gum products aa-dd) which wereextracted at pH 12.0 are about one hundred fold greater than theturbidity measurements for the chewing gum products not containingGANTREZ® copolymer (i.e., gum products a-d) with no GANTREZ® copolymerextracted at pH 8.0. This data evidences that chewing gum cuds willbreakdown to a significant extent when GANTREZ® copolymer isincorporated into gum bases, especially when the gum bases are exposedto conditions of high pH (such as pH 12.0).

Example 13

This example demonstrates the compatibility of certain polymerscontaining at least one hydrolyzable unit (particularly, GANTREZ®copolymer and polysuccinnimide) with a gum base. As used herein, theterm “compatibility” refers to the ability of a polymer to be mixed witha gum base into a homogenous or substantially homogenous mixture.

250 g of a carbonate-based gum base was allowed to soften at 90° C. andthen mixed for 5 minutes using a Winkworth labscale mixer. A hydrophilicprecursor polymer (particularly, GANTREZ™ 139 copolymer) was then addedto the mixture in an amount that was about 5% by weight of the gum base.Samples were subsequently removed at five minute intervals, cast into asilicone tray, and allowed to cool.

A carbonate gum base containing about 10% of an alternative hydrophilicprecursor polymer (particularly, polysuccinnimide) was then prepared inthe same manner. Samples were removed at five minute intervals, castinto a silicone tray, and allowed to cool.

The carbonate-based gum base samples containing GANTREZ™ 139 copolymerwere completely homogenous after only 5 minutes of mixing, indicatingthe compatibility of GANTREZ™ 139 copolymer with the carbonate-based gumbase. Even the (poly)succinimide appeared to be somewhat compatible withthe carbonate-based gum base, showing only a partial phase separationafter 30 minutes of mixing.

Example 14

This example demonstrates the compatibility of a polymer containing atleast one hydrolyzable unit (particularly, GANTREZ® copolymer) with acarbonate-based gum base containing a polyol. Moreover, this exampledemonstrates how the incorporation of a polymer containing ahydrolyzable unit (particularly, GANTREZ AN™ copolymer) increases therate of fragmentation of a gum base upon exposure to an agent having abasic pH.

A 200 g batch of a placebo gum base having the formulation set forth inTable 24 below was prepared. TABLE 24 CHEWING GUM FORMULATION COMPONENTWT. % carbonate-based gum base 29 Sorbitol 62.8 Mannitol 3 Aspartame 0.2

The chewing gum formulation set forth in Table 24 was then mixed at 90°C. for 30 minutes. Thereafter, GANTREZ AN™ 139 copolymer was added tothe gum base and mixed at 90° C. for 120 minutes in a Winkworth labscalemixer to form inventive gum bases ee-hh. Accordingly, inventive gumbases ee-hh were prepared by first mixing a polyol (particularly,sorbitol) with a carbonate-based gum base and other components (i.e.,mannitol and aspartame) prior to the addition of the GANTREZ® copolymer.

A sample of the placebo gum base formulation was then cast onto asilicone tray and allowed to cool. Likewise, samples of each of theinventive gum bases ee-hh were then cast onto silicone trays and allowedto cool. All of the samples containing GANTREZ AN™ 139 copolymeradditive i.e., inventive gum base samples ee-hh, were completelyhomogenous with no phase separation of the GANTREZ AN™ 139 additive.

The placebo gum base sample was placed in a buffered solution having apH of 8.0. The four inventive samples, meanwhile, were placed in abuffered solution having a pH as set forth in Table 25 below: TABLE 25pH CONDITIONS FOR INVENTIVE SAMPLES ee-hh INVENTIVE SAMPLE pH ofBUFFERED SOLUTION ee 12 ff 10 gg 8 hh 6

All of the inventive samples ee-hh containing GANTREZ AN™ copolymerfragmented completely or substantially within 30 minutes in contrast tothe placebo gum base. Moreover, intermediate pH values showed equallyrapid disintegration.

Example 15

This example sets forth inventive chewing gum compositions in accordancewith the present invention.

Four 250 g batches of chewing gum base composition samples (i-1) wereprepared as set forth in Table 26. The gum base samples were mixed in aWinkworth labscale mixer at 65-75° C. for 20 minutes. The samples wereprepared in the order shown in Table 26 with a cleaning stage betweenthe carbonate-based gums and the talc-based gums. Each sample was castonto aluminum foil and cooled at 4° C. before being rolled into a slabapproximately 5 mm thick. The samples were then stamped out using a 15mm cork borer. TABLE 26 CHEWING GUM COMPOSITIONS i-l i j k l COMPONENT %w/w (g) % w/w (g) % w/w (g) % w/w (g) Sorbitol Powder: 49.90 49.90 49.9049.90 P60 Sugar free gum 27.00 27.00 27.00 27.00 base Carbonate¹Carbonate¹ Talc² Talc² Maltitol Syrup: 17.00 17.00 17.00 17.00 Lycasin80/55 Mannitol 60 3.00 3.00 3.00 3.00 Glycerol 2.00 2.00 2.00 2.00Aspartame 0.20 0.20 0.20 0.20 Acesulfame 0.10 0.10 0.10 0.10 Mint flavor0.80 0.80 0.80 0.80 Total 100.00 100.00 100.00 100.00 percentage Totalgum base 250 g 250 g 250 g 250 g¹Carbonate filler in gum base.²Talc filler in gum base.

GANTREZ AN™ 139 copolymer was then added to each of the gum bases toform inventive chewing gum compositions ii-ll as set forth in Table 27.TABLE 27 INVENTIVE CHEWING GUM COMPOSITIONS ii-ll ii jj kk ll COMPONENT% w/w (g) % w/w (g) % w/w (g) % w/w (g) Sorbitol Powder: 49.90 49.9049.90 49.90 P60 Sugar free gum 27.00 27.00 27.00 27.00 base Carbonate¹Carbonate¹ Talc² Talc² Maltitol Syrup: 17.00 17.00 17.00 17.00 Lycasin80/55 Mannitol 60 3.00 3.00 3.00 3.00 Glycerol 2.00 2.00 2.00 2.00Aspartame 0.20 0.20 0.20 0.20 Acesulfame 0.10 0.10 0.10 0.10 Mint flavor0.80 0.80 0.80 0.80 Total percentage 100.00 100.00 100.00 100.00 Totalgum base  250 g  250 g  250 g  250 g GANTREZ AN ™ 0.675 g 3.375 g 0.675g 3.375 g AN139 (g) GANTREZ AN ™ 1% 5% 1% 5% AN139 (%)¹Carbonate filler in gum base.²Talc filler in gum base.

Inventive samples ii-ll thus prepared were placed in batches of sixplugs in polythene bags containing 75 ml deionised water and subjectedto mechanical compression in a Seward Ltd Stomacher 400 Circulatorlaboratory stomaching machine on slow speed setting for 10, 30, and 60minutes. The bags were then placed inside new bags at 30 minutes toavoid rupture. At each of the 10, 30, and 60 minute time points, each ofthe inventive samples ii-ll were removed, separated, and placed intovials containing deionised water, rain water, or a 50% solution ofdomestic cleaning product.

Each of the inventive samples which were stomached for 10, 30, or 60minutes were observed after 0 hours in rain water, after 0 hours indeionised water, and after 0 hours in a 50% aqueous solution of domesticcleaning solution. These samples were used as a baseline for relativecomparison of the inventive compositions.

Example 16

This example demonstrates the effect of mechanical agitation on chewinggum compositions of the present invention. Moreover, this exampledemonstrates how. the inventive chewing gum compositions of the presentinvention containing GANTREZ® copolymer will fragment over time uponexposure to an agent having a basic pH (particularly, upon placement ina domestic cleaning solution).

Each of inventive samples ii-ll prepared as described in Example 15 waskept in a domestic cleaning solution for 11 days after initialstomaching for 10 minutes, 30 minutes, or 60 minutes.

The talc-based gum samples stomached for 10, 30, and 60 minutes showedthe fastest rates of fragmentation, with the 5% GANTREZ AN™ copolymersample demonstrating clear disintegration within 4 hours of immersion ina 50% aqueous solution of domestic cleaning solution. Moreover, it wasobserved that the amount of fragmentation decreased with increasinginitial stomaching time.

The talc-based chewing gum samples containing 1% GANTREZ AN™ 139copolymer (i.e., inventive samples kk) that were stomached for 10minutes began to fragment in the domestic cleaning solution at around 50hours. Onset of fragmentation for the talc-based chewing gum samplescontaining 1% GANTREZ AN™ 139 copolymer (i.e., inventive samples kk)that were stomached for 30 and 60 minutes was not apparent, however,until after about 10 days. Thus, there appears to be a correlationbetween lesser mechanical agitation and an earlier onset offragmentation.

Example 17

This example demonstrates the effect of gum-base type and the effect ofthe amount of GANTREZ® copolymer on fragmentation. Moreover, thisexample further demonstrates the effect of mechanical agitation on gumbases of the present invention. Additionally, this example demonstrateshow the nature of the treatment of the gum bases effects fragmentation.In particular, this example demonstrates how exposure to an agent havinga basic pH increases the rate of fragmentation of the inventive gumbases.

Each of inventive samples ii-ll prepared as described in Example 15 werekept in rain water for 11 days after initial stomaching for 10 minutes,30 minutes, and 60 minutes and in deionised water for 11 days afterinitial stomaching for 10 minutes, 30 minutes, and 60 minutes.

The inventive samples ii-ll were observed after 19 hours, 74 hours, 139hours, 170 hours, 10 days, and 11 days in rain after initial stomachingfor 10 minutes. The inventive samples ii-ll were observed after 0 hours,19 hours, 74 hours, 139 hours, 170 hours, and 10 days in deionisedwater. Moreover, the inventive samples ii-ll prepared as described inExample 15 were observed after placement in rain water or deionisedwater for 10 days.

Effect of Gum-Base Type and Amount of GANTREZ on Fragmentation

The carbonate-based gum bases exhibited less fragmentation than thetalc-based chewing gum compositions in rain water. Although the onset offragmentation of the talc-based chewing gum compositions containing 5%GANTREZ AN™ 139 copolymer (i.e., inventive sample ll) that werestomached for 10 minutes was apparent after 139 hours in rain water, theother samples, including the carbonate-based gum base sample including5% GANTREZ AN™ 139 copolymer (i.e., inventive sample jj), did notfragment even after 11 days in rain water.

Similarly, the carbonate-based gum bases exhibited less fragmentationthan the talc-based chewing gum compositions containing 5% GANTREZ AN™139 copolymer (i.e., inventive sample ll) in deionised water Althoughthe onset of fragmentation of the talc-based chewing gum compositionscontaining 5% GANTREZ AN™ 139 (i.e., inventive sample ll) that wasstomached for 10 minutes was apparent after 170 hours in deionisedwater, the other samples, including the carbonate-based chewing gumcomposition sample including 5% GANTREZ AN™ 139 copolymer (i.e.,inventive sample jj), did not fragment even after 10 days in deionisedwater.

Effect of Mechanical Agitation on Fragmentation

It was observed that stomaching for longer than 10 minutes reduced theamount of fragmentation. Accordingly, the amount of mechanical agitationthat the chewing gum is exposed to has an effect on the fragmentationrate.

Effect of the Nature of the Treatment of the Chewing Gum onFragmentation

Moreover, based on a comparison of the results from the experimentsdiscussed in Examples 16 and 17, it is apparent that the nature of thetreatment of the chewing gum also has an effect on the fragmentationrate. In particular, the extent of fragmentation was less for inventivesamples ii-kk that were stomached for 10 minutes and exposed to rainwater for 11 days as compared to the inventive samples ii-kk that werestomached and exposed to the domestic cleaning solution (50% Mr. Muscle,pH ca. 12) for 11 days. Likewise, it was observed that the extent offragmentation was less for inventive samples ii-kk that were stomachedand exposed to deionised water for 11 days as compared to the inventivesamples ii-kk that were stomached for 10 minutes and exposed to thedomestic cleaning solution (50% Mr. Muscle, pH ca. 12) for 11 days. Inparticular, the apparent rate of fragmentation of the inventive gumsamples was lower in rain water and deionised water than in domesticcleaning solution (50% Mr. Muscle, pH ca. 12). Without wishing to bebound to any particular theory, it is surmised that the elevated pH ofthe domestic cleaning solution and the wetting action of the surfactantspresent in the domestic surface cleaner accelerated the rate offragmentation.

Example 18

This example demonstrates that a hydrophobic component, i.e., ahydrophilic precursor component, in accordance with the presentinvention may be successfully incorporated into a SBS block copolymer tocreate films having enhanced hydrophilicity at the surface. Inparticular, GANTREZ® copolymer 169 (i.e., a poly methylvinyl ethermaleic anhydride copolymer) was successfully incorporated into a SBSblock copolymer at concentrations up to about 10 wt. % withoutmacroscopic phase separation by dispersing the powdered GANTREZ®copolymer into a toluene solution of SBS and then casting films by airdrying. After allowing the films to soak in water overnight, theinitially transparent films became white and opaque, indicating that theanhydride hydrolyzed to the free acid and phase-separated from thehydrophobic polymer. Moreover, the surface of the polymer film becameextremely slippery following soaking, indicating enhanced hydrophilicityof the surface of the film.

Example 19

The example sets forth inventive gum base compositions of the presentinvention. TABLE 28 INVENTIVE GUM BASE COMPOSITIONS COMPONENT mm nn oopp Styrene Butadiene Rubber 5 0 0 0 Butyl Rubber 0 10 10 5Polyisobutylene Rubber (Low 15 10 10 14 Molecular Weight up to 75,000)Polyvinylacetate (High Molecular 20 0 0 27 Weight - above 200,000)Polyvinylacetate (Intermediate 0 23 4 0 Molecular Weight - 20,000 to50,000) Polyvinylacetate (Low Molecular 5 0 25 0 Weight - up to 20,000)Glycerol Ester of Wood Rosin 14 15 15 7 Hydrogenated Vegetable Oil 10 107 15 Glycerol Monostearate 2 1 3 3 Paraffn 5 7 5 4 Triacetin 4 4 1 5Lecithin 1 1 1 1 Talc 0 19 19 0 Calcium Carbonate 19 0 0 19 GANTREZ ®copolymer 1-5 1-5 1-5 1-5

Each gum base was then incorporated into chewing gum compositions asshown in Table 29 below. TABLE 29 INVENTIVE CHEWING GUM COMPOSITIONSComponent mmm nnn ooo ppp Gum Base mm 30 — — — Gum Base nn — 30 — — GumBase oo — — 30 — Gum Base pp — — — 30 Sorbitol 49.3 49.3 49.3 49.3Maltitol 10.4 10.4 10.4 10.4 Glycerin 3.0 3.0 3.0 3.0 Acesulfame K 0.10.1 0.1 0.1 Aspartame 0.2 0.2 0.2 0.2 Peppermint Flavor 2.0 2.0 2.0 2.0Calcium Carbonate 5.0 5.0 5.0 5.0

It is expected that inventive chewing gum compositions mmm-ppp willexhibit enhanced degradability upon exposure to a condition thatpromotes hydrolysis in comparison to chewing gum compositions having thesame formulations except for the inclusion of the hydrophilic precursorcomponent (particularly, a GANTREZ® copolymer).

Example 20

TABLE 30 INVENTIVE GUM BASE COMPOSITIONS qq rr ss tt COMPONENT (g) (g)(g) (g) Polyhydroxyalkanoate-1 (PHA-1) 35 0 35 35 (copolymer of3-hydroxyoctanoate and 3-hydroxyhexanoate⁾¹ Polyhydroxyalkanoate-2(PHA-2)² 0 35 0 0 (copolymer of units with side chains C₈ and C₁₀)Calcium Carbonate Powder (mean 20 20 0 0 particle = 4.5-5.0 micron) Talc0 0 0 20 Oat Fiber 0 0 20 0 Fully Hydrogenated Cottonseed 2.5 2.5 2.52.5 Oil Partially Hydrogenated Soya 2 2 2 2 Oil GANTREZ ® copolymer 1-51-5 1-5 1-5⁾¹About 91:9 ratio; Tg of = −35° C.; Tm of 61° C.; Heat of Fusion Δ =15.0 J/g as revealed by differential scanning calorimetry (DSC); Mn =75,000 and Mw = 127,000 as measured by gel permeation chromatographyrelative to polystyrene standards; X-ray crystallinity less than 25%.²Mn = 65,000 g/mol and Mw = 106,700 g/mol as measured by gel permeationchromatography relative to polystyrene standards; Tg = −30° C., Tm = 61°C., and Δ = 15.0 J/g.

Inventive gum base composition qq may be prepared by adding 35 grams ofPHA-1 and 20 grams of calcium carbonate powder in the amounts set forthin Table 30 to a laboratory gum base mixer that is set at 90° C.Thereafter, 20 grams of calcium carbonate powder is slowly added to themixture. After 20 minutes of mixing, 2.5 grams of the fully hydrogenatedcottonseed oil and 2 grams of the partially hydrogenated soya oil areadded to form a homogenous mixture. GANTREZ® copolymer is then added tothe mixture in an amount that is between about 1% by weight and about 5%by weight.

Inventive gum base composition rr may be prepared in the same manner asinventive gum base composition qq except that PHA-2 was used in place ofPHA-1.

Inventive gum base composition ss may be prepared in the same manner asinventive gum base composition qq except that oat fiber was used inplace of the calcium carbonate.

Inventive gum base composition tt may be prepared in the same manner asinventive gum base composition qq except that talc was used in place ofthe calcium carbonate.

Each gum base was then incorporated into chewing gum compositions asshown in Table 31 below. TABLE 31 INVENTIVE CHEWING GUM COMPOSITIONSqqq-ttt qqq rrr sss ttt Component (g) (g) (g) (g) Gum Base qq 25 — GumBase rr — 25 — — Gum Base ss — — 25 — Gum Base tt — — — 25 Sugar 77 7777 77 Corn Syrup 25.5 25.5 25.5 25.5 Glycerol (96%) 0.6 0.6 0.6 0.6Peppermint Flavor 0.8 0.8 0.8 0.8

Inventive chewing gum composition qqq may prepared by mixing 25 grams ofinventive chewing gum base qq, 77 grams of sugar, and 25.5 grams of cornin a laboratory gum mixer set at 50° C. for 20 minutes. Then, 0.6 g 96%glycerol and 0.8 grams peppermint flavor are added, and the resultantmixture is mixed for an additional five minutes to form inventivechewing gum composition qqq.

Inventive chewing gum composition rrr may prepared by mixing 25 grams ofinventive chewing gum base rr, 77 grams of sugar, and 25.5 grams of cornin a laboratory gum mixer set at 50° C. for 20 minutes. Then, 0.6 g 96%glycerol and 0.8 grams peppermint flavor are added, and the resultantmixture is mixed for an additional five minutes to form inventivechewing gum composition rrr.

Inventive chewing gum composition sss may prepared by mixing 25 grams ofinventive chewing gum base ss, 77 grams of sugar, and 25.5 grams of cornin a laboratory gum mixer set at 50° C. for 20 minutes. Then, 0.6 g 96%glycerol and 0.8 grams peppermint flavor are added, and the resultantmixture is mixed for an additional five minutes to form inventivechewing gum composition sss.

Inventive chewing gum composition ttt may prepared by mixing 25 grams ofinventive chewing gum base tt, 77 grams of sugar, and 25.5 grams of cornin a laboratory gum mixer set at 50° C. for 20 minutes. Then, 0.6 g 96%glycerol and 0.8 grams peppermint flavor are added, and the resultantmixture is mixed for an additional five minutes to form inventivechewing gum composition ttt. TABLE 32 INVENTIVE GUM BASE COMPOSITION uuuuuu COMPONENT (g) Polyhydroxyalkanoate-2 (PHA-2)² (copolymer of unitswith 20 side chains C₈ and C₁₀) Calcium Carbonate Powder 5 Sugar 59.4Corn Syrup 20 GANTREZ ® copolymer 1-5 Peppermint Oil 0.6

Inventive chewing gum composition uuu may prepared by mixing 20 grams ofPHA-2, 5 grams of calcium carbonate powder, 59.4 grams of sugar powder,and 20 grams of corn syrup in a laboratory gum mixer set at 50° C. for20 minutes. Then, 0.6 grams of peppermint oil is added, and theresultant mixture is mixed for five minutes to form inventive chewinggum composition uuu.

Example 21

This example demonstrates that gum samples containing a GANTREZ AN™copolymer will fragment upon exposure to rainfall.

Carbonate-based gum base samples containing 1 wt. %, 2.5 wt. %, 5 wt. %,7.5 wt. %, and 10 wt. % of a GANTREZ AN™ copolymer were cast fromtoluene solution. The gum base samples were then placed on pavement andexposed to transient rainfall.

It was observed that exposure to transient rainfall for over a month waseffective in fragmenting the samples to a powder removable by brushing.

Example 22

This example demonstrates the effect of exposing chewing gum cuds toenvironmental factors (i.e., weather conditions). In particular, eightchewing gum cuds were prepared in the same manner except that four ofthe cuds contained a GANTREZ® copolymer while four the cuds did notcontain a GANTREZ® copolymer. The chewing gum cuds were placed on a slaband placed outside such that they were exposed to weather conditions for56 days.

FIG. 25 is a photograph of the chewing gum cuds that did not contain theGANTREZ® copolymer after 56 days, while FIG. 26 is a photograph of thechewing gum cuds that did contain the GANTREZ® copolymer after 56 days.As is apparent from FIG. 26, the chewing gum cuds containing GANTREZ®copolymer started to peel and crack off of the slab after 56 days whilethe chewing gum cuds not containing GANTREZ® copolymer did not exhibitany peeling from the surface after 56 days as shown in the photograph inFIG. 25.

Example 23

This example demonstrates how a carbonate-based gum base containing aGANTREZ® copolymer will fragment over time upon exposure to cyclingweather conditions (i.e., to cycling conditions of rainfall andsunlight). In particular, a carbonate-based gum base containing 10%GANTREZ AN™ copolymer was placed on a piece of paving stone materialalong with a carbonate-based gum base that was made in the same mannerbut did not include the GANTREZ AN™ copolymer. The piece of paving stonematerial was then exposed to prevailing weather conditions (includingexposure to rainfall followed by sunny conditions) for a period of fiveweeks.

FIGS. 27-31, respectively, are photographs of the carbonate-based gumbase at (a) time 0, (b) one week, (c) three weeks, (d) three weeks aftertwo days of heavy rain, and (d) five weeks. FIG. 32 is a photograph ofthe control carbonate gum base containing no GANTREZ AN™ copolymer. Asis apparent from FIG. 31, a significant change in surface morphology ofthe carbonate-based gum base sample containing GANTREZ AN™ copolymer wasevident after five weeks. Moreover, light brushing of the surfaceremoved a white powdery material, evidencing fragmentation of thesample. In contrast, no fragmentation was seen with regard to thecontrol sample which did not contain GANTREZ AN™, as shown in FIG. 32.

1. A gum base comprising: (a) a salt of a polymer comprisinghydrolyzable units; and (b) an elastomer.
 2. The gum base of claim 1,wherein the hydrolyzable unit is selected from the group consisting ofan ester bond or an ether bond.
 3. The gum base of claim 1, wherein thesalt of the polymer comprising hydrolyzable units is selected from thegroups consisting of an alkali metal salt or an alkaline earth metalsalt.
 4. The gum base of claim 3, wherein the polymer has a molecularweight in the range of about 10,000 to about 5,000,000.
 5. The gum baseof claim 4, wherein the polymer has a molecular weight in the range ofabout 90,000 to about 200,000.
 6. The gum base of claim 1, wherein thesalt of the polymer comprising hydrolyzable units is present in anamount from about 0.1% by weight to about 10% by weight of the total gumbase.
 7. The gum base of claim 1, wherein said gum base has increaseddegradability and/or reduced-stick properties in the presence of thesalt of the polymer comprising hydrolyzable units as compared to in theabsence of the salt of the polymer comprising hydrolyzable units.
 8. Thegum base of claim 1, wherein the salt of the polymer comprisinghydrolyzable units is present in amounts of about 1% by weight to about10% by weight of the total composition.
 9. The gum base of claim 1,wherein the elastomer is present in amount of about 5% by weight toabout 95% by weight of the total composition.
 10. The gum base of claim1, further including a solvent or softener for said elastomer.
 11. Thegum base of claim 1, further including at least one component whichpromotes hydrolysis.
 12. The gum base of claim 11, wherein the at leastone component that promotes hydrolysis is an alkaline component.
 13. Thegum base of claim 12, wherein the alkaline component has a pH from about8 to about
 14. 14. The gum base of claim 11, wherein the at least onecomponent that promotes hydrolysis is a filler component.
 15. The gumbase of claim 14, wherein the at least one component that promoteshydrolysis is dicalcium phosphate.
 16. The gum base of claim 14, whereinthe filler component is a carbonate-based filler.
 17. The gum base ofclaim 16, wherein the filler component is calcium carbonate.
 18. The gumbase of claim 14, wherein the filler component is talc.
 19. The gum baseof claim 11, wherein the gum base degrades faster in the presence of theat least one component that promotes hydrolysis than in the absence ofthe at least one component that promotes hydrolysis.
 20. The gum base ofclaim 1, wherein said elastomer is selected from the group consisting ofpolyisobutylene, butyl rubber, styrene-butadiene-styrene rubber, andcombinations thereof.
 21. The gum base of claim 1, further comprising atleast one component selected from the group consisting of sweeteners,flavors, sensates and combinations thereof.
 22. The gum base of claim 1,wherein upon exposure to hydrolytic conditions, the gum base exhibitsincreased degradability and/or reduced stickiness as compared to thesame composition without the salt of the polymer comprising hydrolyzablegroups.
 23. A chewing gum product comprising: a) a gum base comprising:(i) a salt of a polymer comprising hydrolyzable units; (ii) anelastomer; and (iii) a solvent or softener for said elastomer; and b) atleast one component selected from the group consisting of sweetener,flavors, sensates and combinations thereof; wherein said chewing gumproduct has increased degradability and/or reduced-stick properties inthe presence of the salt of the polymer comprising hydrolyzable units ascompared to in the absence of the salt of the polymer comprisinghydrolyzable units.
 24. A method of preparing a chewing gum compositioncomprising: (a) providing a gum base comprising: (i) at least one saltof a polymer comprising hydrolyzable units; (ii) an elastomer; and (ii)a solvent or softener for said elastomer; and (b) combining said gumbase with at least one component selected from the group consisting ofsweeteners, flavors, sensates and combinations thereof.
 25. A method ofincreasing the degradability of a chewing gum base comprising: (c)providing a gum base comprising: (iv) at least one salt of a polymercomprising hydrolyzable units; (v) an elastomer; and (vi) a solvent orsoftener for said elastomer; and (d) exposing the chewing gum base tomastication in the oral cavity of an individual; wherein at least onehydrolyzable unit of the polymer begins to hydrolyze or hydrolyzes uponmastication in the oral cavity.
 26. A method of increasing thedegradability of a chewing gum base composition comprising: (a)providing a gum base composition comprising: (i) at least one salt of apolymer comprising hydrolyzable units; (ii) an elastomer; and (iii) asolvent or softener for said elastomer; and (b) contacting the chewinggum base with water; wherein at least one hydrolyzable unit of thepolymer begins to hydrolyze or hydrolyzes upon contact with the water.27. The method of claim 26, wherein said contacting with water comprisesexposing the gum base composition to rain water.
 28. The method of claim26, further comprising exposing the gum base composition to weatherconditions including rain and sunlight.
 29. A chewing gum compositioncomprising: a) a gum base comprising: (i) a salt of a polymer comprisinghydrolyzable units; (ii) an elastomer; and (iii) a solvent or softenerfor said elastomer; b) at least one component selected from the groupconsisting of sweeteners, flavors, sensates and combinations thereof;and c) a non-stick inducing component.
 30. A chewing gum compositioncomprising: a) a gum base comprising: (i) a salt of a polymer comprisinghydrolyzable units; (ii) an elastomer; and (iii) a solvent or softenerfor said elastomer; b) at least one component selected from the groupconsisting of sweeteners, flavors, sensates and combinations thereof;and c) a photodegradation component.
 31. A chewing gum compositioncomprising: a) a salt of polymer comprising hydrolyzable units; b) anelastomer; and c) at least one component selected from the groupconsisting of sweeteners, flavors, sensates, and combinations thereof.32. The gum base of claim 14, wherein the filler component is dical. 33.A chewing gum product comprising: a) a gum base comprising: (i) a saltof a polymer comprising hydrolyzable units; (ii) an elastomer; and (iii)a solvent or softener for said elastomer; and b) at least one componentselected from the group consisting of sweetener, flavors, sensates andcombinations thereof; wherein said chewing gum product is moredegradable in the presence of the salt of the polymer comprisinghydrolyzable units as compared to in the absence of the salt of thepolymer comprising hydrolyzable units.